Rating: 5 stars
34 Ratings
  • 5 star values: 30
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

270 calories; protein 24.3g; carbohydrates 17.4g; fat 11.1g; cholesterol 74.5mg; sodium 2047.2mg. Full Nutrition