Chicken And Veggie Miso Soup (Instant Pot® Version)

Name: Chicken And Veggie Miso Soup (Instant Pot® Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil, or more to taste; 5 carrots, chopped; 2 leeks, diced; 5 ounces shiitake mushrooms, sliced; 1 onion, diced; 2 pounds skinless, boneless chicken thighs; 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

Servings: persons

1 tablespoon grapeseed oil, or more to taste
5 carrots, chopped
2 leeks, diced
5 ounces shiitake mushrooms, sliced
1 onion, diced
2 pounds skinless, boneless chicken thighs
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

1
Pour grapeseed oil into an electric pressure cooker (such as Instant Pot(R)). 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.

1296

kcal

Calories

Fat

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon grapeseed oil, or more to taste, 5 carrots, chopped, 2 leeks, diced, 5 ounces shiitake mushrooms, sliced, and more.

Yes, Chicken And Veggie Miso Soup (Instant Pot® Version) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!