How to Make Miso Pork Chops Instant Pot

Chicken And Veggie Miso Soup (Instant Pot&Reg; Version)

Make this easy pork chops recipe using fresh or frozen pork chops.

Recipe Summary Chicken And Veggie Miso Soup (Instant Pot&Reg; Version)

A Japanese-inspired take on traditional chicken noodle soup. Full of fresh ingredients and delicious flavor!

Ingredients | Miso Pork Chops Instant Pot

1 tablespoon grapeseed oil, or more to taste

5 medium (blank)s carrots, chopped

2 each leeks, diced

5 ounces shiitake mushrooms, sliced

1 onion, diced

2 pounds skinless, boneless chicken thighs

1 pinch salt and ground black pepper to taste

8 cups chicken broth

½ cup miso paste

8 cloves garlic, minced

1 tablespoon soy sauce

1 (2 inch) piece ginger root, grated

1 dash sriracha sauce, or to taste

½ head napa cabbage, torn into pieces

1 head baby bok choy

Directions

Pour 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.

You can add rice noodles if desired. If using, add them to the pot once the liquid comes to a boil and cook as directed on the package.

Info | Miso Pork Chops Instant Pot

prep: 35 mins cook: 22 mins additional: 10 mins total: 1 hr 7 mins Servings: 8 Yield: 8 servings

TAG : Chicken And Veggie Miso Soup (Instant Pot&Reg; Version)

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