Instant Pot Chicken and Veggie Miso Soup is a comforting and nutritious meal that is perfect for any time of the year. This soup is packed with flavor from the miso paste, ginger, and garlic, and is filled with chicken, vegetables, and noodles for a hearty and satisfying dish. Using the Instant Pot makes this soup quick and easy to prepare, making it a great option for busy weeknights. Serve this soup as a starter or as a main course for a delicious and wholesome meal.
Ingredients for Instant Pot Chicken and Veggie Miso Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons miso paste
- 8 ounces mushrooms, sliced
- 4 ounces baby spinach
- 8 ounces cooked noodles (such as soba or udon)
- Salt and pepper, to taste
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
- Sriracha, for serving (optional)
How to Make Instant Pot Chicken and Veggie Miso Soup:
- Set your Instant Pot to the sauté function and add the olive oil.
- Add the onion, carrots, and celery to the Instant Pot and cook for 5 minutes, or until the vegetables start to soften.
- Add the garlic and ginger to the Instant Pot and cook for an additional minute.
- Add the chicken broth, chicken breasts, soy sauce, and miso paste to the Instant Pot and stir to combine.
- Close the lid of the Instant Pot and set the valve to the sealing position. Pressure cook on high for 8 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then do a quick release of the remaining pressure.
- Open the lid of the Instant Pot and add the mushrooms, spinach, and cooked noodles. Stir to combine and let the soup sit for a few minutes to allow the mushrooms and spinach to wilt.
- Season the soup with salt and pepper, to taste.
- Serve the soup hot, garnished with sliced green onions, sesame seeds, and a drizzle of sriracha, if desired.
About the Main Ingredients:
- Chicken: Chicken breasts are used in this recipe for their lean protein content. They cook quickly in the Instant Pot and add heartiness to the soup.
- Vegetables: Onion, carrots, celery, garlic, and ginger add flavor and nutrients to the soup. They also provide texture and color.
- Miso Paste: Miso paste is a fermented soybean paste that adds a rich and savory flavor to the soup. It is a staple in Japanese cuisine and is full of umami.
- Mushrooms: Mushrooms add a meaty texture and earthy flavor to the soup. They are a great source of vitamins and minerals.
- Spinach: Baby spinach is added at the end of cooking to wilt into the soup. It adds a pop of green color and is a nutritious addition.
- Noodles: Cooked noodles are added to the soup to make it more filling and satisfying. Soba or udon noodles work well, but you can use any type of noodle you prefer.
This Instant Pot Chicken and Veggie Miso Soup is a comforting and flavorful dish that is sure to become a favorite. It is easy to make and perfect for a quick and healthy meal. Enjoy!
