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Main-Dish > Chicken-Duck-and-Turkey

Instant Pot Hearty Chicken Miso Soup

Servings: 4

Preparation Time: 10 minutes

Cook Time: 15 minutes

Instant Pot Hearty Chicken Miso Soup
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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


sliced scallion

sliced nori

chopped spinach


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.

Directions ... continued

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.

Pro Tips:

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.