Instant Pot Kabocha Miso Soup: A Delicious Fall Recipe

Ingredients

• 1 medium kabocha squash, about 900 g
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (1 L)
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 1 cup sliced mushrooms
• 2 green onions, sliced

Method

1. Begin by cutting the kabocha squash in half and removing the seeds. Scoop out the flesh and chop it into bite-sized pieces.
2. Heat the vegetable oil in the Instant Pot using the sauté function. Add the chopped onion and garlic, cooking until they are soft.
3. Add the chopped kabocha squash and mushrooms. Stir everything together for a couple of minutes.
4. Pour in the vegetable broth. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.
5. Once it’s finished, release the pressure carefully. Mix in the miso paste, soy sauce, and grated ginger. Serve hot, garnished with sliced green onions.

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