Recipe, Soup

Instant Pot® Miso Soup

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If you love miso soup from your local Japanese restaurant, you will instantly fall in love with this recipe. This miso is super easy to make and a simplified, yet a delicious, version of the Japanese classic. Skip the chili flakes if you want a more mild version of the soup. Vegan and low calorie, this soup will warm you up with each nutritionally packed sip!

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Instant Pot® Miso Soup

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Prep Time 5 mins
Cook Time 15 mins
Servings 4
Calories 170 kcal


  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Knife
  • Cutting Board
  • Ladle


  • 2 Tbsp Olive Oil
  • 1 Onion, diced
  • 2 cloves Garlic, diced
  • 1 inch piece Fresh Ginger, peeled and minced
  • 2 cups Mushrooms, sliced
  • 2 cups Kale, chopped
  • 4 cups Vegetable Broth
  • 1 Tbsp Miso Paste
  • 0.25 tsp Chili Flakes
  • 14 ounces Firm Tofu


  • In the Instant pot bowl, combine the olive oil, diced onion, diced garlic, fresh ginger and mushrooms. Press ‘saute’ and cook, stirring occasionally, for 5 minutes.
  • Add the chopped kale to the Instant Pot bowl and stir. Cook on saute mode for another 2 minutes, stirring occasionally.
  • Add the vegetable broth and miso paste and stir. Place the lid on the Instant Pot and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the timer for 3 minutes, cooking on high pressure. When the time is complete, let the pressure naturally release which means don’t touch the bowl, just let it sit until you are able to open the lid. This should take about 10-15 minutes.
  • Chop the firm tofu into cubes and add them to the Instant Pot bowl along with the chili flakes.
  • Press ‘saute’ again and bring the soup to a boil. Boil for 5 minutes then ladle into bowls and serve hot! Enjoy.

You’ll never buy Miso soup again, right? If you have any questions before you start cooking this tasty dish, let us know in the comments below! We are happy to answer.


About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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