Quick & Healthy: Instant Pot Chicken and Veggie Miso Soup

Craving a warm, comforting, and healthy meal that’s ready in a flash? Look no further than this Instant Pot Chicken and Veggie Miso Soup! This recipe combines the umami-rich flavors of miso with tender chicken, vibrant vegetables, and the speed of your Instant Pot for a delicious and nutritious soup that’s perfect for busy weeknights.

This recipe is incredibly versatile and can be adapted to your taste preferences and what you have on hand. Feel free to swap out vegetables, add different proteins, or adjust the amount of miso paste to your liking. The Instant Pot makes it a hands-off process, allowing you to enjoy a wholesome meal with minimal effort. Let’s dive in!

Why You’ll Love This Instant Pot Miso Soup

* **Quick & Easy:** Ready in under 30 minutes, including prep time.
* **Healthy & Nutritious:** Packed with protein, vitamins, and minerals from chicken and vegetables.
* **Flavorful:** The combination of miso, ginger, garlic, and sesame oil creates a deeply satisfying umami flavor.
* **Versatile:** Easily customizable with your favorite vegetables and protein.
* **One-Pot Wonder:** Minimal cleanup thanks to the Instant Pot.
* **Great for Meal Prep:** Makes a large batch that’s perfect for lunches and leftovers.

Ingredients You’ll Need

Here’s a breakdown of the ingredients for this delicious miso soup:

* **Chicken Broth:** 8 cups. Use low-sodium chicken broth to control the salt content. You can also use vegetable broth for a vegetarian option.
* **Chicken Breast:** 1 pound, boneless, skinless. Cut into bite-sized pieces for faster cooking and easier eating. Chicken thighs also work well, but may require a slightly longer cooking time.
* **Miso Paste:** 3-4 tablespoons. White or yellow miso paste is recommended for its milder flavor, but red miso can be used for a more intense taste. Adjust the amount to your preference.
* **Ginger:** 1 tablespoon, grated. Fresh ginger adds a warm, aromatic flavor to the soup.
* **Garlic:** 2 cloves, minced. Garlic provides a pungent and savory element.
* **Sesame Oil:** 1 teaspoon. A drizzle of sesame oil adds a nutty aroma and flavor.
* **Soy Sauce:** 1 tablespoon. Adds depth and umami to the broth. Use low-sodium soy sauce to control the salt content.
* **Rice Vinegar:** 1 tablespoon. Rice vinegar adds a touch of acidity to balance the flavors.
* **Vegetables (Choose your favorites!):**
* **Carrots:** 1 cup, sliced.
* **Celery:** 1 cup, sliced.
* **Mushrooms:** 1 cup, sliced (shiitake, cremini, or button mushrooms work well).
* **Spinach or Bok Choy:** 2 cups, chopped.
* **Green Onions:** 2-3, sliced for garnish.
* **Edamame:** 1/2 cup, shelled (fresh or frozen).
* **Corn:** 1/2 cup (fresh or frozen).
* **Noodles (Optional):** Cooked udon noodles, ramen noodles, or glass noodles can be added to the soup for a heartier meal. Cook separately and add to the soup before serving.
* **Toppings (Optional):** Sesame seeds, chili flakes, nori seaweed (cut into strips), sriracha.

Equipment You’ll Need

* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Cutting Board:** For chopping vegetables and chicken.
* **Knife:** For chopping vegetables and chicken.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Ladle:** For serving the soup.

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create your delicious Instant Pot Chicken and Veggie Miso Soup:

**Step 1: Prepare the Ingredients**

* Wash and chop all the vegetables according to the ingredient list. Make sure the pieces are bite-sized for easy eating.
* Cut the chicken breast into bite-sized pieces.
* Grate the ginger and mince the garlic.

**Step 2: Sauté (Optional but Recommended)**

* Turn on the Instant Pot and select the “Sauté” function. If you have an “Adjust” button, make sure it’s set to “Normal” or “Medium”.
* Add the sesame oil to the Instant Pot.
* Add the grated ginger and minced garlic to the pot and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
* Add the chopped chicken to the pot and sauté for 2-3 minutes, until lightly browned. This step enhances the flavor of the soup, but you can skip it if you’re short on time.

**Step 3: Add Broth and Vegetables**

* Pour the chicken broth into the Instant Pot, scraping up any browned bits from the bottom of the pot. This is important to prevent the “Burn” error.
* Add the carrots, celery, and mushrooms (or any other hardy vegetables you’re using) to the pot.

**Step 4: Pressure Cook**

* Close the Instant Pot lid and make sure the pressure release valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes on high pressure.

**Step 5: Natural Pressure Release (NPR)**

* Let the Instant Pot release pressure naturally for 10 minutes. This helps to prevent the soup from splattering when you release the remaining pressure.
* After 10 minutes, carefully quick release any remaining pressure by turning the pressure release valve to the “Venting” position. Use a kitchen towel to protect your hand from the steam.

**Step 6: Add Miso Paste and Delicate Vegetables**

* Once the pressure is completely released and the pin has dropped, carefully open the Instant Pot lid.
* In a small bowl, whisk together the miso paste with about 1/2 cup of the hot broth from the Instant Pot. This will help to prevent the miso paste from clumping.
* Pour the miso paste mixture into the Instant Pot and stir gently to combine. Do not boil the miso paste, as this can destroy its beneficial enzymes and alter its flavor.
* Add the spinach or bok choy, edamame, and corn (or any other delicate vegetables you’re using) to the pot. Stir gently to combine. The residual heat from the soup will cook the vegetables quickly.

**Step 7: Season and Serve**

* Stir in the soy sauce and rice vinegar.
* Taste the soup and adjust the seasoning as needed. You may need to add more miso paste, soy sauce, or rice vinegar to achieve your desired flavor.
* If using noodles, add them to the soup at this point.
* Ladle the soup into bowls and garnish with green onions, sesame seeds, chili flakes, or nori seaweed, if desired.
* Serve immediately and enjoy!

Tips for Success

* **Don’t overcook the chicken:** Cooking the chicken for too long will result in dry, tough meat. 5 minutes on high pressure is usually sufficient for bite-sized pieces.
* **Adjust the miso paste to your liking:** Start with 3 tablespoons and add more to taste. Remember that different types of miso paste have different levels of saltiness.
* **Use low-sodium broth and soy sauce:** This will help you control the salt content of the soup.
* **Don’t boil the miso paste:** Boiling miso paste can destroy its beneficial enzymes and alter its flavor. Whisk it with hot broth before adding it to the soup.
* **Add delicate vegetables at the end:** This will prevent them from becoming mushy.
* **Customize the vegetables:** Feel free to use any vegetables you have on hand. Some other great options include broccoli, zucchini, snap peas, and bell peppers.
* **Add protein:** Tofu, shrimp, or shredded pork can be added to the soup for extra protein.
* **Make it vegetarian:** Use vegetable broth instead of chicken broth and omit the chicken. Add tofu or tempeh for protein.
* **Spice it up:** Add a pinch of chili flakes or a dash of sriracha to the soup for a little heat.
* **Store leftovers properly:** Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Variations and Customizations

This Instant Pot Chicken and Veggie Miso Soup is a blank canvas for your culinary creativity. Here are some ideas to get you started:

* **Spicy Miso Soup:** Add a tablespoon of gochujang (Korean chili paste) or a pinch of red pepper flakes to the soup for a spicy kick.
* **Seafood Miso Soup:** Add shrimp, scallops, or mussels to the soup during the last few minutes of cooking.
* **Tofu Miso Soup:** Replace the chicken with cubed tofu for a vegetarian option. Use firm or extra-firm tofu to prevent it from crumbling.
* **Coconut Miso Soup:** Add a can of coconut milk to the soup for a creamy and flavorful twist. Reduce the amount of chicken broth slightly to compensate for the added liquid.
* **Miso Ramen:** Serve the soup with cooked ramen noodles, a soft-boiled egg, and a sprinkle of sesame seeds for a delicious and comforting bowl of ramen.
* **Winter Vegetable Miso Soup**: Include hearty winter vegetables such as butternut squash, sweet potatoes, and parsnips.

Serving Suggestions

This Instant Pot Chicken and Veggie Miso Soup is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Serve with a side of rice:** Cooked white rice, brown rice, or sushi rice pairs well with the soup.
* **Add a side salad:** A simple green salad with a light vinaigrette complements the soup nicely.
* **Serve with dumplings:** Steamed or pan-fried dumplings are a delicious and satisfying addition to the meal.
* **Offer a variety of toppings:** Let your guests customize their soup with toppings like green onions, sesame seeds, chili flakes, nori seaweed, and sriracha.
* **Pair with appetizers**: Serve with edamame, gyoza, or spring rolls to complete the Asian-inspired meal.

Nutritional Information (Approximate)

* **Serving Size:** 1 cup
* **Calories:** 150-200
* **Protein:** 15-20 grams
* **Fat:** 5-10 grams
* **Carbohydrates:** 10-15 grams
* **Fiber:** 2-3 grams

*Note: Nutritional information may vary depending on the specific ingredients used.*

Printable Recipe Card

Enjoy Your Delicious and Healthy Instant Pot Chicken and Veggie Miso Soup!

This recipe is a testament to how easy and delicious healthy eating can be with the help of an Instant Pot. With its rich flavor, vibrant vegetables, and tender chicken, this soup is sure to become a family favorite. Don’t be afraid to experiment with different variations and customizations to make it your own. Happy cooking!