This chicken miso soup is full of fresh ingredients and has the perfect blend of delicious savory flavors!
Ingredients
- grapeseed oil: 1 Tbsp (to taste)
- medium carrots: 5 piece (chopped)
- medium leeks: 2 piece (diced)
- ounces shiitake mushrooms: 5 piece (sliced)
- onion: 1 piece (diced)
- skinless, boneless chicken thighs: 2 pound
- pinch salt and ground black pepper: 1 piece (to taste)
- chicken broth: 8 cups
- miso paste: 0.5 cup
- garlic: 8 clove (minced)
- soy sauce: 1 Tbsp
- ginger root: 1 piece (2 inch piece, grated)
- dash Sriracha sauce: 1 piece (to taste)
- head napa cabbage, torn into pieces: 0.5 piece
- head baby bok choy, cleaned and: 1 piece (sliced)
Metric Conversion
Stages of cooking
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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 Sauté setting until softened, about 5 minutes.
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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.
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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
