Instant Pot Chicken Miso Soup

This chicken miso soup is full of fresh ingredients and flavored with garlic, ginger, and miso paste for a delicious Japanese soup made in an Instant Pot.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 270 Calories

Ingredients

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

Recipe Instructions

Step 1

Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.

Step 2

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

Step 3

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