Instant Pot Mild Miso Chicken with Edamame, Mushrooms, and Brown Rice

Name: Instant Pot Mild Miso Chicken with Edamame, Mushrooms, and Brown Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión asiática
Ingredients: 1 lb 5 oz boneless skinless chicken thighs; 1 cup long-grain brown rice; 1 cup frozen shelled edamame; 6 oz shiitake mushrooms or button mushrooms; 1 medium yellow onion; 4 cloves garlic; 1 tbsp fresh ginger; 3 tbsp white miso; 2 tbsp low-sodium soy sauce; 1 tbsp sesame oil; 2 cups chicken broth; 2 tbsp lemon juice; 3.5 oz carrot; 2 stalks scallion; 1 tbsp sesame seeds; 1/4 tsp black pepper

A complete and comforting Instant Pot meal with chicken thighs, brown rice, mushrooms, edamame, and a flavorful broth enriched with mild miso, ginger, and lemon. This recipe balances umami, freshness, and texture in one pot.

20 minPrep

30 minCook

50 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g boneless skinless chicken thighs (cut en trozos large)
220 g long-grain brown rice (enjuagado)
150 g frozen shelled edamame (descongelado lightly)
180 g shiitake mushrooms or button mushrooms (sliced)
120 g yellow onion (chopped diced small)
12 g garlic (chopped)
15 g fresh ginger (grated)
45 g white miso (divided)
30 ml low-sodium soy sauce
15 ml sesame oil
480 ml chicken broth (low sodium)
30 ml lemon juice (freshly squeezed)
100 g carrot (en medias lunas finas)
30 g scallion (sliced finas)
9 g sesame seeds (for terminar)
1 g black pepper

Nutrition facts

per serving

492 kcal

Calories

35 g

Protein

39 g

Carbs

20 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SoySesame

Instructions

1
1. In a bowl, combine the chicken with 1 tablespoon (15 ml) soy sauce, black pepper, and 1 tablespoon (15 g) white miso until the pieces are evenly coated.
2
2. Turn the Instant Pot to Sauté mode on medium heat. When the insert is hot, add the sesame oil and cook the onion for 3 minutes, stirring, until softened. Add the garlic and ginger and cook for 30 seconds more.
3
3. Add the mushrooms and carrot. Sauté for 2 minutes so the mushrooms begin to release their moisture.
4
4. Add the marinated chicken and cook for 2 minutes, stirring, just until the outside changes color; it does not need to be fully browned.
5
5. Stir in the rinsed brown rice and pour in the chicken broth. Add the remaining 1 tablespoon (15 ml) soy sauce. Stir only once to distribute the ingredients and scrape the bottom well to prevent a burn warning.
6
6. Lock the lid and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.
7
7. Meanwhile, in a small bowl, mix the remaining 2 tablespoons (30 g) white miso with the lemon juice and 2 tablespoons (30 ml) of hot liquid from the pot to form a smooth paste.
8
8. Open the lid, add the edamame and the lemon-miso mixture. Stir gently and return the Instant Pot to Sauté mode for 2 to 3 minutes, until the edamame is hot and the sauce is lightly creamy. If you want to hold the dish warm for serving, use the keep-warm setting at about 140°F and 60°C.
9
9. Turn off the pot. Stir in half of the scallions. Serve the chicken and rice in bowls and finish with the remaining scallions and sesame seeds.

Chef tips

For fluffier rice texture, let the contents rest uncovered for 5 minutes before serving. If using rehydrated dried shiitake, drain them well and add them at the same step as fresh mushrooms.

Substitutions

You can substitute the chicken thighs with diced chicken breast, reducing the initial sauté time so it does not dry out. Long-grain brown rice can be replaced with brown basmati for a similar result. For a meatless version, use firm tofu and vegetable broth, keeping the pressure time at 18 minutes if you still use brown rice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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