Instant Pot Miso Soup Recipes

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

Ingredients

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

THE BEST INSTANT POT® SOUP I'VE EVER MADE

The Best Instant Pot® Soup I've Ever Made image

Red beans and potatoes pre-cooked then stewed with fresh vegetables in a 7-quart Instant Pot®. Before serving, brown miso, yeast extract, liquid smoke, and a splash of vinegar are added to round out the flavor. This soup uses an array of fresh ingredients, a variety of mushrooms, yeast extract, and miso to create an umami flavor and a stew-like consistency that renders a comforting vegan soup. It takes some time to prepare, but the outcome is definitely worth it, and you have soup for a week to boot. The soup will keep in the fridge for up to a week. Freeze leftovers. It's not pretty when thawed, but still delicious.

Provided by Buckwheat Queen

Categories Everyday Cooking Instant Pot¨ Soups, Stews and Chili

Time 10h5m

Yield 12

Number Of Ingredients 27

Ingredients

¾ cup dry kidney beans
3 medium (blank)s red potatoes, peeled and diced
½ cup brown lentils
¼ cup extra-virgin olive oil
1 (16 ounce) package fresh mushrooms, finely diced
1 large yellow onion, diced
1 small red bell pepper, diced
1 stalk celery, diced
1 large carrot, diced
1 habanero pepper, seeded and diced
1 large shallot, minced
1 clove garlic, minced
½ bunch Italian parsley, finely chopped
1 tablespoon dried oregano
1 tablespoon Italian seasoning
⅓ cup red lentils
⅓ cup buckwheat groats
2 medium Roma tomatoes, diced
3 small carrots, sliced
1 medium zucchini, sliced
1 cup fresh green beans, trimmed
1 cube vegetable bouillon
1 tablespoon brown miso
1 tablespoon yeast extract spread
1 tablespoon liquid smoke flavoring
1 tablespoon cider vinegar
salt and ground black pepper to taste

Steps:

Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot®). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.
Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.
Turn on the Saute function of the Instant Pot®. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.
Drain and rinse the soaked brown lentils.
Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot®; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.
Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.
Set the Soup function for 25 minutes.
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 35.3 g, Fat 6.8 g, Fiber 9.7 g, Protein 10.5 g, SaturatedFat 1 g, Sodium 128.1 mg, Sugar 4.4 g

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