Chicken And Veggie Miso Soup (Instant Pot® Version)
Perfect with greens and mash, it's a great winter warmer.
Recipe Summary Chicken And Veggie Miso Soup (Instant Pot® Version)
A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!Ingredients | Chicken And Mushroom Pie Recipes
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
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 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.
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.
Info | Chicken And Mushroom Pie Recipes
prep:
35 mins
cook:
22 mins
additional:
10 mins
total:
1 hr 7 mins
Servings:
8
Yield:
8 servings
TAG : Chicken And Veggie Miso Soup (Instant Pot® Version)
