Chicken And Veggie Miso Soup (Instant Pot® Version)

• 1 tablespoon grapeseed oil, or more to taste
• 5 carrots, chopped
• 2 leeks, diced
• 5 ounces shiitake mushrooms, sliced
• 1 onion, diced
• 2 pounds skinless, boneless chicken thighs
• salt and ground black pepper to taste
• 8 cups chicken broth
• 1/2 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
• 1/2 head napa cabbage, torn into pieces
• 1 head baby bok choy

1. 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.
2. 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.
3. 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.

grapeseed oil, carrots, leeks, shiitake mushrooms, onion, skinless, salt, chicken broth, miso paste, garlic, soy sauce, ginger root, sriracha sauce, cabbage, choy

Taken from www.allrecipes.com/recipe/256345/chicken-and-veggie-miso-soup-instant-pot-version/ (may not work)