Chicken and Veggie Miso Soup (Instant Pot® Version) recipe

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Ingredients

1 tablespoon grapeseed oil, or more to taste
5 medium (blank)s carrots, chopped
2 each leeks, diced
5 ounces shiitake mushrooms, sliced
1 onion, diced
2 pounds skinless, boneless chicken thighs
1 pinch salt and ground black pepper to taste
8 cups chicken broth
½ cup miso paste
8 cloves garlic, minced
1 tablespoon soy sauce
1 (2 inch) piece ginger root, grated
1 dash sriracha sauce, or to taste
½ head napa cabbage, torn into pieces
1 head baby bok choy

Nutrition Info

270.1 calories
carbohydrate: 17.4 g
cholesterol: 74.5 mg
fat: 11.1 g
fiber: 3.4 g
protein: 24.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 2047.2 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion, cook and stir on the Saute setting until softened, about 5 minutes.

  2. Season chicken thighs with salt and pepper, add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.

  3. Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces, cook until softened, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!

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