Preparation Time: 10 minutes
Cook Time: 15 minutes
1 Tbs olive oil
1 medium onion, diced 1/2-inch
8 oz sliced shiitake mushrooms
1/8 tsp kosher salt
1/8 tsp ground white pepper
1 Tbs minced garlic
1 lb O Organics® boneless skinless chicken breasts, cut into 1/2-inch pieces
2 cups Napa cabbage shreds
1/2 cup red bell pepper, thinly sliced into 1-inch lengths
1 Tbs soy sauce
1 tsp minced ginger
1 32 oz. O Organics® miso broth
dash Sriracha sauce
Ingredients ... continued
1. Turn the instant pot to the sauté function. Once the pot is heated, add 1 tablespoon olive oil and heat for 20 seconds. Add onions, mushrooms and salt. Stirring occasionally, sauté vegetables until onions are slightly caramelized, about 3-4 minutes. Stir in white pepper, garlic, chicken breasts and miso broth. Secure the lid. Select manual and cook on high pressure for 6 minutes.
2. Once cooking is complete, use the steam quick release function. Once steam is completely released, open the lid. Remove chicken and let cool for 4-5 minutes. Stir in cabbage, bell pepper, soy sauce, ginger and Sriracha. Close lid and let warm while chicken cools. Shred chicken and stir into soup. Serve.
Directions ... continued
1. For a more broth-based consistency, simply turn on the sauté function after removing the chicken and add extra O Organics® miso broth when adding the fresh ingredients. Let heat 5-6 minutes before adding shredded chicken.
2. Use a towel when using the quick release function to avoid burning your hand.