Try this Chicken and Veggie Misso Soup (Instant Pot Version) recipe, or contribute your own.
Suggest a better descriptionPour grapeseed oil into an electric pressure cooker (such as Instant Pot®). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.
Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce. Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.
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Serving Size: 1 Serving (1480g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2874 | ||
Calories from Fat: 1728 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 192g | 256 % | |
Saturated Fat 54.4g | 272 % | |
Monounsaturated Fat 78.4g | ||
Polyunsanturated Fat 42.5g | ||
Cholesterol 1014.1mg | 312 % | |
Sodium 1556.5mg | 54 % | |
Potassium 2877.1mg | 76 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 14.3g | ||
Protein 253.9g | 363 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2874
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