Miso Chicken and Mushroom Pie
A hearty and aromatic pressure cooker recipe combining miso, mushrooms, and tender chicken into a creamy, savory pie filling perfect for cozy nights.
Equipment
- 1 Pressure Cooker used for main cooking
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil for searing
- 1 tablespoon red curry paste adds spice
- 2 cloves garlic minced
- 1 teaspoon ginger grated fresh
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon sriracha optional
- 1 cup mushrooms sliced
- 1 cup shredded cooked chicken
- 1 cup baby spinach
- 2 soft-boiled eggs halved
- 2 green onions sliced
- 2 tablespoons chopped cilantro
- 1 lime cut into wedges
Instructions
Instructions
- Heat vegetable oil in pressure cooker on medium heat.
- Add red curry paste, minced garlic, and grated ginger. Sauté for 1-2 minutes.
- Pour in chicken broth and coconut milk, then stir to combine.
- Add soy sauce, fish sauce, brown sugar, and optional sriracha.
- Add sliced mushrooms and simmer for 5 minutes.
- Add ramen noodles and cook for 3 to 4 minutes until tender.
- Stir in the shredded cooked chicken and baby spinach. Cook until spinach wilts.
- Ladle soup into bowls and top each with soft-boiled egg halves, sliced green onions, and chopped cilantro.
- Serve with lime wedges on the side.
Notes
Cool leftovers completely before storing. Reheat gently and enjoy within a few days.