Delicious Chicken and Veggie Miso Soup Made in the Instant Pot

This recipe for chicken and veggie miso soup made in the Instant Pot is a quick and flavorful meal that is perfect for a cozy night in. The umami-rich miso broth paired with tender chicken and fresh vegetables is sure to warm you up on a chilly evening.

Ingredients

• 4 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 1 cup spinach, chopped
• Green onions, sliced for garnish
• Cooked rice for serving

Directions

1. Add chicken broth, chicken thighs, carrots, celery, onion, garlic, miso paste, soy sauce, sesame oil, and ginger to the Instant Pot. Stir to combine.
2. Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
3. Release the pressure manually and carefully remove the lid. Stir in the chopped spinach and let it wilt in the hot soup.
4. Serve hot over cooked rice, garnished with sliced green onions.
5. Enjoy your delicious and comforting chicken and veggie miso soup!

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