Pressure Cooker Miso Chicken Ramen With Bok Choy Recipe (2024)

Cooking miso destroys its health benefits. I love using my Instant Pot, but I'd never subject miso to the high heat and pressure. It might still taste good, but I don't think miso should be cooked. I add it after the boiling stops when I make miso soup. The recipe sounds great, but I might have to modify it a tad.

I agree with others and appreciated the suggestions. I sautéed garlic and 4 ginger rounds then browned the chicken, before adding no sodium broth, dried shiitakes and scallions. I also waited until the end to add the miso and cut it to 1/4 cup. I added fresh shiitakes and just the amount of snow peas and baby bok choy that we were going to eat that night so we could add fresh for the leftovers. I used 1Tbsp of dark soy and 1 Tbsp chili oil in addition to mirin for enhanced flavor. A huge hit!

This was very delicious and easy. I had to use red miso and fresh shiitakes instead of dried but it was still slurpy and yummy. Reconciled me with my instant pot after the last thing I made didn’t turn out great. Definitely try this.

Really enjoyed this! It's quarantine times so we used the single bone-in chicken breast crammed in the bottom of our freezer, but that was plenty. Cooked from frozen without adjusting the cook time; chicken was plenty done. Low sodium soy sauce and Better Than Boullion made for perfect salt levels. Didn't have enough bok choy so added Napa Cabbage and mixed Asian greens with excellent results. Served with furikake and sesame seeds.

Wow this was delicious! I ended up adding 4 cups of chicken broth and two cups of homemade dashi. As others have noted, add the miso after you're done cooking. The bone in, skin on thighs also brought great flavor and the chicken falls right off of the bone for easy shredding. Hands down one of my favorite NYT Cooking recipes!

Love my Instant Pot and this recipe!I would note, if you use the legs, the cooker does such a good job that those pin bones come off with the shredded meat. Keep an eye out, especially for the little ones!

Miso Chicken Stew? Unlike most NYTimes recipes, I didn't have a great result. Following the advice of reviewers, I waited to add miso until the end. I would also: reduce the amount of chicken by half, it's more miso chicken stew than ramen bowl. Reduce cooking time of chicken: when I opened the pressure cooker, the chicken was already overdone and had no flavor left - unrecoverable error. Broth was flavorful alone, but bland with ramen. Trying to finish the leftovers as soup, without ramen.

I had a pot of chicken broth in my instant pot when I discovered this recipe. After the both was finished, I poached a breast in the broth, then continued with the recipe, adding the Miso just before serving so its valuable nutrients weren’t destroyed by boiling broth. It was delicious and will go on regular rotation with whatever greens are available.

Add miso at end. Chunk some ginger and pull out with scallions.

I’ve made this twice. Once adding the miso in the beginning as directed, once stirring it in when ready to serve. I prefer as written, but it’s delicious both ways Used bone-in chicken thighs. I always add chicken feet when I make chicken stock, so I tossed two in here instead of chicken stock. It worked. I’ll definitely make it again.

I found this excellent. I used boneless chicken breast and they ended up really tender and flavorful. I also threw in a few chunks of ginger and removed them when removing the green onion.

I usually make the slow cooker version of this, which includes kombu. Is there a reason not to put kombu in the pressure cooker version?

For those worried about killing probiotics in miso, know that adding miso at the end of cooking is just as "bad". Temperature over 165 is rapidly fatal to bacteria, near instantly. So unless your soup is tepid when you add the miso, those bacteria are dead before they get to your gut regardless. Just enjoy your soup!

Added in half a jar of kimchi and can of sweet corn. DELICIOUS!

Great recipe! Agree that the miso flavor is stronger and better if you add it at the end while you’re wilting the bok choy after having tried it both ways. Add gochujang if you like spice!

Made this exactly as instructed and it was delicious right out of the pot, but I was craving a bit more spice so I added some spicy seasoned salt and red pepper flakes, which were a perfect addition. I also added corn while wilting the bok choy.

This was so delicious and so easy to make! A huge hit with my family.

Loved this recipe! A few notes:- I used chicken bone broth and added an additional cup of dashi- Didn't have ramen, so used Soba and it was just as good- Definitely brown the chicken first and don't add miso until very end - Used sherry instead of Kirin and couldn't taste the difference- Used 6-7 dried shiitakes and then added a half pound of frozen sliced mushrooms at the end- Used frozen chopped kale instead of bok choy b/c it was what I had and was much easier

I also added the miso at the end to preserve its living food goodness. More than enough food for 4 people--huge servings. Kids loved it!

Sub rice wine vinegar for mirin

Flavor (miso added after cooking done) was delicious. I don't like the stringiness of instant-pot chicken thighs though, I like the meat more chunky. Probably should've cut the pieces into smaller chunks and sauteed first it as recommended.