This chicken miso soup is full of fresh ingredients and has the perfect blend of delicious savory flavors!
Prep Time::35 mins
Cook Time::25 mins
Additional Time::10 mins
Total Time:: 1 hr 10 mins
Servings::8
Ingredients
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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 Recipe Tip
You can add rice noodles if desired. Add them to the pot once liquid comes to a boil and cook as directed on the package.