Chicken and Veggie Miso Soup (Instant Pot Version)

Name: Chicken and Veggie Miso Soup (Instant Pot Version)
Prep time: 35 min
Cook time: 25 min
Total time: 70 min
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; 0.5 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; 0.5 head napa cabbage, torn into pieces; 1 head baby bok choy, cleaned and sliced

4.9

(40)

33 Reviews

14 Photos

This Instant Pot miso soup is a Japanese-inspired take on chicken noodle soup. It's full of fresh ingredients and has a delicious flavor!

Recipe by JoDee Phillips

Updated on January 7, 2023

14

Prep Time:

35 mins

Cook Time:

25 mins

Additional Time:

10 mins

Total Time:

1 hr 10 mins

Servings:

8

Jump to Nutrition Facts

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
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, cleaned and sliced

Directions

Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the 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 pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.

Trusted Brands

Tips

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 (per serving)

270	Calories
11g	Fat
17g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 270
% Daily Value *
Total Fat 11g	14%
Saturated Fat 3g	13%
Cholesterol 75mg	25%
Sodium 2047mg	89%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	12%
Total Sugars 6g
Protein 24g
Vitamin C 21mg	104%
Calcium 88mg	7%
Iron 3mg	15%
Potassium 479mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.