Instant Pot Chicken Miso Soup

Ingredients

For 8 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. 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. 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. 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.