Chicken And Veggie Miso Soup Instant Pot Version Recipes

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CHICKEN AND VEGGIE MISO SOUP (INSTANT POT® VERSION)



Chicken and Veggie Miso Soup (Instant Pot® Version) image

A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!

Provided by JoDee Phillips

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h7m

Yield 8

Number Of Ingredients 15

1 tablespoon grapeseed oil, or more to taste
5 medium (blank)s carrots, chopped
2 each 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

Steps:

  • Pour 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.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 17.4 g, Cholesterol 74.5 mg, Fat 11.1 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 2.5 g, Sodium 2047.2 mg, Sugar 6.4 g

INSTANT POT MISO SOUP



Instant Pot Miso Soup image

You can achieve an incredibly flavorful broth for homemade miso soup in minutes, thanks to the Instant Pot! Our version has tender shiitakes, creamy tofu, fresh scallions and touch of mirin. We opted for white miso because of its mild, sweet flavor, but feel free to swap in yellow miso for an earthier broth or red miso for more intensity.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 cups low-sodium vegetable broth
4 ounces shiitake mushroom caps, thinly sliced
One 2-inch knob fresh ginger, sliced into coins
2 cloves garlic, smashed
3 teaspoons instant dashi granules, such as Hondashi Bonito Soup Stock
6 tablespoons white miso paste
6 ounces firm tofu, drained and diced into 1/2-inch cubes
2 scallions, trimmed and thinly sliced on the bias
2 tablespoons aji mirin (sweetened rice wine), optional

Steps:

  • Add the vegetable broth, 1 cup water, shiitakes, ginger, garlic, and instant dashi to a 6- or 8-quart Instant Pot® multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid. Use a slotted spoon to remove the coins of ginger and discard.
  • Turn the pot to the high saute setting (this will keep the soup warm). Whisk in the white miso paste until dissolved, then gently stir in the tofu, scallions and mirin if using. Ladle into bowls and serve immediately.

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