Chicken And Veggie Miso Soup (Instant Pot® Version)
To make things extra fancy, we've topped the slow cooker recipe with.
Recipe Summary Chicken And Veggie Miso Soup (Instant Pot® Version)
A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!
Ingredients | Cream Of Chicken Soup Recipes With Chicken Thighs1 tablespoon grapeseed oil, or more to taste5 medium (blank)s carrots, chopped2 each leeks, diced5 ounces shiitake mushrooms, sliced1 onion, diced2 pounds skinless, boneless chicken thighs1 pinch salt and ground black pepper to taste8 cups chicken broth½ cup miso paste8 cloves garlic, minced1 tablespoon soy sauce1 (2 inch) piece ginger root, grated1 dash sriracha sauce, or to taste½ head napa cabbage, torn into pieces1 head baby bok choyDirectionsPour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to 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 cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.You can add rice noodles if desired. If using, add them to the pot once the liquid comes to a boil and cook as directed on the package.Info | Cream Of Chicken Soup Recipes With Chicken Thighsprep:
35 mins
cook:
22 mins
additional:
10 mins
total:
1 hr 7 mins
Servings:
8
Yield:
8 servings
TAG : Chicken And Veggie Miso Soup (Instant Pot® Version)Soups, Stews and Chili Recipes, Soup Recipes,
