Instant Pot Chicken Miso Soup
This chicken miso soup is full of fresh ingredients and has the perfect blend of delicious savory flavors!
grapeseed oil, or more to taste
1
tablespoon
carrots, chopped
5
medium
leeks, diced
2
medium
shiitake mushrooms, sliced
5
ounces
onion, diced
1
skinless, boneless chicken thighs
2
pounds
salt and ground black pepper to taste
1
pinch
chicken broth
8
cups
miso paste
½
cup
garlic, minced
8
cloves
soy sauce
1
tablespoon
ginger root, grated
1
(2 inch) piece
Sriracha sauce, or to taste
1
dash
napa cabbage, torn into pieces
½
head
baby bok choy, cleaned and sliced
1
head
 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.
  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.
  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.
