Instant Pot Cream of Vegetable Soup

Ingredients

Tap an ingredient to see possible substitutions.

• 1 tablespoon grapeseed oil, or more to taste
  Click to see substitutions
• 5 medium carrots, chopped
  Click to see substitutions
• 2 medium leeks, diced
  Click to see substitutions
• 5 ounces shiitake mushrooms, sliced
  Click to see substitutions
• 1 onion, diced
  Click to see substitutions
• 2 pounds skinless, boneless chicken thighs
  Click to see substitutions
• 1 pinch salt and ground black pepper to taste
  Click to see substitutions
• 8 cups chicken broth
  Click to see substitutions
• ½ cup miso paste
  Click to see substitutions
• 8 cloves garlic, minced
  Click to see substitutions
• 1 tablespoon soy sauce
  Click to see substitutions
• 1 (2 inch) piece ginger root, grated
  Click to see substitutions
• 1 dash Sriracha sauce, or to taste
  Click to see substitutions
• ½ head napa cabbage, torn into pieces
  Click to see substitutions
• 1 head baby bok choy, cleaned and sliced
  Click to see substitutions

Instructions

1. 1
   Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
2. 2
   Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
3. 3
   Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.Trusted Brands