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Instant Pot Miso Chicken Soup

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PREP TIME
35 min
COOKING TIME
25 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Asian
Instant Pot Miso Chicken Soup
Ingredients
  • 1 tablespoon grapeseed oil, or more to taste
  • 5 medium carrots, chopped
  • 2 medium 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
  • 1/2 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
  • 1/2 head napa cabbage, torn into pieces
  • 1 head baby bok choy, cleaned and sliced
Instructions
1
Insert a generous amount of grapeseed oil into the electric pressure cooker, which is essentially an Instant Pot. Next, add a medley of carrots, leeks, shiitake mushrooms, and onion to the pot. Utilize the Sauté function on your pressure cooker to stir and cook these ingredients until they become tender, approximately 5 minutes have passed.
2
Prepare the chicken thighs by sprinkling them with salt and pepper. Subsequently, add these seasoned chicken thighs to the pot. Pour in a sufficient amount of chicken broth. Close and cook on the Soup setting for 7 minutes.
3
After cooking, allow the pressure to release naturally according to your Instant Pot's manufacturer instructions. Subsequently, cover the vent with a dishtowel and release any remaining pressure using the quick-release method.
4
Remove the chicken thighs from the pot and shred them with two forks on a cutting board. Return these shredded chicken thighs to the pressure cooker pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Utilize the Sauté function on your pressure cooker to stir and cook these ingredients until miso paste dissolves, approximately 5 minutes have passed. Finally, stir in cabbage and bok choy; cook until softened, about 5 minutes have passed.