Easy Instant Pot Miso Soup

Enjoy a warm, comforting bowl of miso soup made effortlessly in the Instant Pot. Packed with savory miso, tofu, seaweed, and green onions, this quick and easy soup is perfect for weeknight dinners or a cozy snack.

Warm up with this simple and flavorful Instant Pot miso soup, a comforting staple that’s ready in minutes.

Packed with savory miso paste, tender tofu, nutrient-rich seaweed, and fresh green onions, it’s perfect as a quick lunch, light dinner, or starter for your favorite Japanese-inspired meal.

Using the Instant Pot makes it effortless to prepare while still delivering all the authentic flavors you love.

Why You Will Love This Recipe!

• Quick and effortless: Ready in minutes with minimal prep using the Instant Pot.
• Comforting and warm: Perfect for cozy weeknights or chilly days.
• Healthy and nutritious: Packed with protein from tofu and vitamins from seaweed and green onions.
• Authentic flavor: Savory miso paste delivers traditional Japanese taste in every spoonful.
• Versatile: Enjoy it as a light meal, appetizer, or pair with your favorite dishes.

If you are looking for even more Instant Pot Soup Recipes, some of my favorites are NINJA FOODI SOUTHWESTERN CHILI, INSTANT POT BROCCOLI AND CHEDDAR CHEESE SOUP, INSTANT POT GUINNESS IRISH BEEF STEW and INSTANT POT COPYCAT NORDSTROM’S TOMATO BASIL SOUP.

Ingredients Needed

• Miso Paste: Fermented soybean paste adding rich, savory umami flavor.
• Seaweed Sheets: Dried seaweed for earthy, briny, and nutrient-packed taste.
• Baby Bella Mushrooms: Tender, earthy mushrooms perfect for soups and stir-fries.
• Spring Onions: Fresh green onions adding mild, crisp onion flavor.
• Whole Wheat Spaghetti: Nutty, fiber-rich pasta for hearty and healthy meals.
• Bok Choy: Crisp, leafy green vegetable with mild, refreshing flavor.
• Sesame Seeds: Tiny seeds adding nutty crunch and subtle flavor.
• Crushed Red Pepper Flakes: Spicy flakes adding heat and depth to dishes.
• Water: Essential liquid to cook and blend all ingredients.

How To Make Easy Instant Pot Miso Soup

Step One: Begin by preparing the ingredients: chop the seaweed in ¼” squares.  Wipe clean and thinly slice the baby Bella mushrooms.  Slice the spring onions.  Thinly chop the Bok Choy greens.

Step Two: Add all the ingredients to the Instant Pot.  Set to manual high pressure for 2 minutes.  When the cooking time is done, quickly release any remaining pressure.

Easy Instant Pot Miso Soup Recipe Tips

• Use authentic miso paste: Red or white miso gives the best savory flavor.
• Prep ingredients evenly: Chop mushrooms, seaweed, and bok choy into similar sizes for even cooking.
• Don’t overcook: Miso paste loses flavor if added before high-pressure cooking; add it after cooking.
• Quick release carefully: Safely release the pressure to avoid splatters from hot soup.
• Adjust seasoning: Add soy sauce or a pinch of salt to taste if needed.
• Optional toppings: Sprinkle sesame seeds or crushed red pepper flakes for added texture and flavor.
• Serve immediately: Miso soup is best enjoyed fresh for maximum flavor and texture.

Storing Instructions

• Storing Miso Soup: Store miso soup in an airtight container in the refrigerator and consume within 2–3 days for best flavor. Avoid leaving it at room temperature for long periods, as it can spoil quickly.
• Freezing Miso Soup: Freezing miso soup is possible, but avoid freezing it with tofu or seaweed as they can change texture. Pour the soup into a freezer-safe container, leaving space for expansion, and freeze for up to 1–2 months.
• Reheating Miso Soup: Reheat miso soup gently on the stove over low heat to preserve its delicate flavor.

Easy Instant Pot Miso Soup Recipe Faqs

Can I make miso soup in the Instant Pot without tofu? Yes! You can enjoy a simple miso soup with just miso paste, dashi or vegetable broth, and vegetables like mushrooms or seaweed. Tofu is optional.

Can I use store-bought miso paste? Absolutely. Both white (shiro) and red (aka) miso pastes work. Adjust the quantity to taste, as red miso is stronger in flavor.

Can I freeze Instant Pot miso soup? You can, but it’s best to remove tofu and seaweed before freezing, as they may change texture. Freeze the broth and miso separately if possible.

How do I reheat miso soup? Reheat gently on the stove over low heat. Avoid boiling to preserve the flavor and probiotics in the miso.

How long does Instant Pot miso soup last in the fridge? Stored in an airtight container, it lasts 2–3 days. Always smell and taste before consuming to ensure freshness.

How to make this recipe in slow cooker: Pour the dashi or vegetable broth into the slow cooker. Add any vegetables or mushrooms you like. Cover and cook on low for 2–3 hours or high for 1–1.5 hours, until vegetables are tender. About 10–15 minutes before serving, gently stir in cubed tofu and seaweed. Turn off the slow cooker. Place miso paste in a small bowl, mix with a few tablespoons of hot broth, then stir it back into the soup. Do not boil after adding miso.

More Instant Pot Soup Recipes

• Egg Drop Soup
• Potato Soup
• New England Clam Chowder
• Copycat Panera Broccoli and Cheddar Soup

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