Chicken Miso Soup with Shiitake Mushrooms: A Comforting Pressure Cooker Recipe
For a warm, savory, and deeply flavorful meal, this Chicken Miso Soup with Shiitake Mushrooms Express Pressure Cooker Recipe is a perfect choice. Combining tender chicken, earthy shiitake mushrooms, and vibrant mustard greens in a rich, umami-packed miso broth, this Asian-inspired soup is both nourishing and satisfying. Prepared quickly in a pressure cooker, it’s ideal for busy weeknights or cozy
Chicken Miso Soup with Shiitake Mushrooms: A Comforting Pressure Cooker Recipe
8
servings20
minutes30
minutes210
kcalIngredients
1 tablespoon vegetable oil
1 large onion, chopped
8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
1 tablespoon finely chopped peeled ginger
1 tablespoon finely chopped garlic
6 cups chicken broth
½ cup white miso paste
2 pounds boneless, skinless chicken thighs
1 pound mustard greens, tough stems and ribs discarded, leaves coarsely chopped
¼ cup soy sauce
3 tablespoons mirin (Japanese sweet rice wine)
Hot cooked rice (optional)
Thinly sliced green onions (optional)
Directions
- Set your Crockpot Express Pressure Cooker to the BROWN/SAUTÉ function and heat 1 tablespoon of vegetable oil on HIGH. Add the chopped onion and cook, stirring, for 3 minutes.
- Add the sliced shiitake mushrooms, finely chopped ginger, and garlic to the pot. Cook and stir for 5 minutes until softened and fragrant.
- Stir in the chicken broth and white miso paste until well combined. Add the boneless, skinless chicken thighs to the broth mixture.
- Secure the lid on the pressure cooker. Select the SOUP/STEW setting, set the temperature to HIGH, and adjust the time to 12 minutes. Ensure the Steam Release Valve is in the “Seal” (closed) position, then press START/STOP.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- Remove the chicken thighs to a large cutting board and let them cool slightly until safe to handle.
- Meanwhile, set the pressure cooker to BROWN/SAUTÉ again. Add the coarsely chopped mustard greens, soy sauce, and mirin to the cooking pot. Cook and stir on HIGH for 5 minutes, or until the greens are wilted.
- Shred the cooled chicken into large pieces and return it to the soup, stirring to combine.
- Serve the soup hot in shallow bowls, optionally with hot cooked rice and garnished with thinly sliced green onions.
Serving Suggestions
This Chicken Miso Soup with Shiitake Mushrooms is a complete meal on its own, but serving it with hot cooked rice makes it even more satisfying. The rice soaks up the rich, umami broth, creating a comforting and hearty dish. For a lighter option, pair the soup with a side of steamed edamame or a simple cucumber salad. This recipe is perfect for cozy dinners, meal prep, or impressing guests with its authentic Asian-inspired flavors.
Why You’ll Love This Recipe
This Chicken Miso Soup recipe is a standout for its quick preparation and deep, complex flavors. The pressure cooker makes it possible to achieve tender chicken and a rich broth in under 30 minutes, while the combination of white miso paste, soy sauce, and mirin creates an umami-packed soup that’s both savory and slightly sweet. The shiitake mushrooms and mustard greens add texture and nutrition, making this dish as wholesome as it is delicious. With minimal hands-on time, it’s perfect for busy schedules or when you want a flavorful meal without the fuss.
Whether you’re a fan of Asian cuisine or simply looking for a comforting soup, this recipe delivers on taste and ease. Try this Chicken Miso Soup with Shiitake Mushrooms for your next meal and enjoy a warm, nourishing dish that’s sure to become a favorite!
