Lori Becker
@sugarlori
Instant Pot Chicken Miso Soup
A comforting and flavorful chicken miso soup made effortlessly in the Instant Pot. This hearty soup features tender chicken thighs, fresh vegetables, and a rich miso broth, perfect for a cozy meal any time of the year.
Details
- Cuisine:japanese
- Diet:gluten-free
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:new-year
- Ingredients:16
- Views:6
Recipe Information
- Prep time40 min.
- Cook time25 min.
- Total time65 min.
- Servings8
Ingredients
- 1 tablespoon
- 5, chopped
- 2, diced
- 5 ounces, sliced
- 1, diced
- 2 pounds
- 1 pinch
- to taste
- 8 cups
- 1/2 cup
- 8 cloves, minced
- 1 tablespoon
- 1 (2 inch) piece, grated
- 1 dash, or to taste
- 1/2 head, torn into pieces
- 1 head, cleaned and sliced
Cooking Instructions
Follow our step-by-step guide on how to make Instant Pot Chicken Miso Soup.
Step 1
Begin by setting your Instant Pot to the Sauté mode and adding grapeseed oil.
Step 2
Once the oil shimmers, toss in the chopped carrots, diced leeks, sliced shiitake mushrooms, and diced onion.
Step 3
Sauté these vibrant vegetables for about five minutes, stirring occasionally, until they soften and release their delightful aromas.
Step 4
Season the chicken thighs with a sprinkle of salt and freshly ground black pepper, then nestle them into the pot along with the chicken broth.
Step 5
Secure the lid, seal the vent, and switch the Instant Pot to the Soup setting for a quick seven minutes of cooking.
Step 6
When the timer goes off, let the pressure release naturally for ten minutes.
Step 7
After that, carefully cover the vent with a dishtowel and use the quick-release method to let out any remaining steam.
Step 8
Once the chicken thighs are cooked, transfer them to a cutting board and shred them with two forks, embracing the tender texture.
Step 9
Return the shredded chicken to the pot, then add in the miso paste, minced garlic, soy sauce, grated ginger, and a dash of Sriracha.
Step 10
Stir everything together and continue cooking on the Sauté setting for about five minutes, allowing the miso to dissolve completely into the broth.
Step 11
Finally, fold in the torn napa cabbage and sliced baby bok choy, cooking for an additional five minutes until the greens are beautifully wilted and tender.
Step 12
Enjoy this comforting dish that warms both the body and soul.