Chicken and Veggie Miso Soup (Instant Pot Version)

Name: Chicken and Veggie Miso Soup (Instant Pot Version)
Total time: 70
Yield: 8
Ingredients: 1 tablespoon 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 cups chicken broth; 0.5 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; 0.5 head napa cabbage, torn into pieces; 1 head baby bok choy, cleaned and sliced

Recipe by JoDee Phillips from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

8 servings

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1 tablespoon grapeseed oil, or more to taste
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5 medium carrots, chopped
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2 medium leeks, diced
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5 ounces shiitake mushrooms, sliced
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1 onion, diced
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2 pounds skinless, boneless chicken thighs
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1 pinch salt and ground black pepper to taste
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8 cups chicken broth

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0.5 cup miso paste
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8 cloves garlic, minced
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1 tablespoon soy sauce
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1 (2 inch) piece ginger root, grated
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1 dash Sriracha sauce, or to taste
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0.5 head napa cabbage, torn into pieces
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1 head baby bok choy, cleaned and sliced

Instructions

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.