Miso soup doesn’t require cooking under pressure—this version cooks entirely on the Instant Pot’s Sauté setting and comes together in about 15 minutes. Freshly grated garlic and ginger give the soup depth of flavor, so you won’t miss the traditional bonito flakes. Serve as a first course for a Japanese-inspired meal, or sip as a mid-day snack.
2cupssugar snap peas8 ounces, cut into 1/2-inch pieces
1/4cupwhite miso paste
2green onionswhite and tender green parts, thinly sliced
Select the Sauté setting on the Instant Pot, add the oil, garlic, and ginger, and heat for 2 minutes, until bubbling. Add the mushrooms and sauté for 1 minute, until they begin to wilt and the ginger and garlic begin to brown on the bottom of the pot. Stir in the water and peas, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Cover with the glass lid and let come up to a simmer (this will take about 8 minutes).
Remove the lid and press the Cancel button to turn off the pot.
Put the miso paste in a small bowl. Ladle 1/4 cup of the liquid from the pot into the bowl, then mash the miso against the side of the bowl and stir until it is fully dissolved. Add the miso mixture and the green onions to the pot and stir to combine.
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