Instant Pot Chicken Miso Soup

Name: Instant Pot Chicken Miso Soup
Prep time: 35 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 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; 0.5 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; 0.5 head napa cabbage, torn into pieces; 1 head baby bok choy, cleaned and sliced

Total time: 1 h 10
servings: 8 servings
Dish type: Main dish

Contains soyPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

35 min

Cook

25 min

Total time

1 h 10

Ingredients

servings

1 c. à soupe 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 tasse chicken broth
0,5 tasse miso paste
8 cloves garlic, minced
1 c. à soupe soy sauce
1 (2 inch) piece ginger root, grated
1 dash Sriracha sauce, or to taste
0,5 head napa cabbage, torn into pieces
1 head baby bok choy, cleaned and sliced

Method

1
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.
2
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.
3
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.

Nutrition

calories: 270 kcal
fatContent: 11 g
fiberContent: 3 g
sugarContent: 6 g
sodiumContent: 2047 mg
proteinContent: 24 g
cholesterolContent: 75 mg
carbohydrateContent: 17 g
saturatedFatContent: 3 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : allrecipes

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