Chicken and Veggie Miso Soup (Instant Pot® Version)


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

  • Step 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.


  • Step 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.

  • Step 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.

  • Cook's Note:

    You can add rice noodles if desired. If using, add them to the pot once the liquid comes to a boil and cook as directed on the package.

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