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- Preparing Time: 1 hour and 7 minutes
- Total Time: -
- Served Person: 8
- 1 tablespoon soy sauce
- salt and ground black pepper to taste
- 8 cups chicken broth
- 1 onion, diced
- 1 head baby bok choy
- 8 cloves garlic, minced
- 1 tablespoon grapeseed oil, or more to taste
- 5 carrots, chopped
- 2 leeks, diced
- 5 ounces shiitake mushrooms, sliced
- 2 pounds skinless, boneless chicken thighs
- 1/2 cup miso paste
- 1 (2 inch) piece ginger root, grated
- 1 dash sriracha sauce, or to taste
- 1/2 head napa cabbage, torn into pieces
- Carbohydrate 16.2
- Cholesterol 68
- Fat 10.5
- Protein 23.1
- Sodium 884
- Calories 252 calories;
Pour grapeseed oil into an electric pressure cooker (such as Instant Pot(R)). 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.
