For a richer flavor, consider using homemade chicken broth. Adjust the amount of miso paste to your liking. Start with less and add more until you achieve the desired level of saltiness and umami. If you don't have an Instant Pot, this soup can be made on the stovetop. Simmer the chicken and vegetables in the broth for about 30-40 minutes, or until the chicken is cooked through and tender.
Instant Pot Chicken Miso Soup
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PREP TIME35 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS128
A deeply savory and comforting Chicken Miso Soup, pressure-cooked to perfection and brimming with umami-rich flavors. A symphony of tender chicken, vibrant vegetables, and the distinctive warmth of miso, ready in a fraction of the time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol75 mg
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Fiber3 g
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Protein24 g
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Saturated Fat3 g
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Sodium2047 mg
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Sugar6 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Sauté Aromatics: In an electric pressure cooker (such as Instant Pot), heat grapeseed oil using the Sauté function. Add carrots, leeks, shiitake mushrooms, and onion. Cook, stirring occasionally, until the vegetables begin to soften (approximately 5 minutes).
02 Step
Recipe View 17 mins Pressure Cook Chicken: Season chicken thighs generously with salt and pepper. Add them to the pot, then pour in chicken broth. Seal the Instant Pot and select the Soup setting, cooking for 7 minutes. Allow a natural pressure release for 10 minutes. Then, carefully perform a quick release to vent any remaining pressure.
03 Step
Recipe View 10 mins Shred Chicken and Infuse Flavors: Remove the chicken thighs from the pot and shred them using two forks on a cutting board. Return the shredded chicken to the Instant Pot. Add miso paste, garlic, soy sauce, and grated ginger. Select the Sauté function again and cook, stirring frequently, until the miso paste is fully dissolved and the flavors are well combined (about 5 minutes).
04 Step
Recipe View 5 mins Add Greens and Serve: Stir in the torn napa cabbage and sliced bok choy. Continue to cook on the Sauté setting until the greens are tender-crisp, about 5 minutes. Ladle the soup into bowls and serve immediately. Garnish with extra Sriracha, if desired.
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Hunter Murray
Dec 23, 2024I didn't have all the vegetables on hand, but it still turned out great. It's a very forgiving recipe.
Norbert Bradtke
Dec 5, 2024I've made this several times now, and it's always a hit. I like to add a little bit of sesame oil at the end for extra flavor.
Stephan Hermann
Jul 4, 2024This soup is amazing! So quick and easy to make in the Instant Pot, and the flavor is incredible.
Karina Kossjones
Apr 1, 2024The natural release is essential, it makes a big difference to the texture of the chicken.