Chicken and Veggie Miso Soup (Instant Pot® Version) recipe
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Ingredients
- 1 tablespoon grapeseed oil, or more to taste 5 medium (blank)s carrots, chopped 2 each 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
Nutrition Info
- 270.1 caloriescarbohydrate: 17.4 gcholesterol: 74.5 mgfat: 11.1 gfiber: 3.4 gprotein: 24.3 gsaturatedFat: 2.5 gservingSize: -sodium: 2047.2 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Veggie Miso Soup (Instant Pot® Version)
Directions
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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.