Instant Pot Miso Soup with Shiitakes and Snap Peas

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recipe by Coco Morante

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Miso soup doesn’t require cooking under pressure—this version cooks entirely on the Instant Pot’s Sauté setting and comes together in about 15 minutes. Freshly grated garlic and ginger give the soup depth of flavor, so you won’t miss the traditional bonito flakes. Serve as a first course for a Japanese-inspired meal, or sip as a mid-day snack.

Inspired by:

recipe updated Feb 4, 2020


  • Avocado oil icon
    Avocado oil
    1 tsp (about 4.75 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Ginger icon
    1 ½ tsp (about 2.77 g)
  • Shiitake mushrooms icon
    Shiitake mushrooms
    113.5 g (about 5 ⅔)
  • Water icon
    4 cups (about 960 g)
  • Sugar snap peas icon
    Sugar snap peas
    2 cups (about 240 g)
  • White miso paste icon
    White miso paste
    ¼ cup (about 72 g)
  • Green onion icon
    Green onion
    2 (about 30 g)


  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Inner pot

Step preview

  1. Heat - Sauté, Normal
  2. Add avocado oil, garlic clove and ginger to the inner pot
  3. Heat until sizzling - 2 min
  4. Add shiitake mushrooms to the inner pot
  5. Sauté until they begin to wilt and the ginger and garlic begin to brown on the bottom of the pot - approx 1 min
  6. Add water and sugar snap peas to the inner pot
  7. Deglaze with a wooden spoon
  8. Cover with the glass lid
  9. Heat until simmering - 8 min
  10. Add white miso paste to a clean small bowl
  11. Ladle 1/4 cup of the liquid from the pot into the bowl, then mash the miso against the side of the bowl and stir until it is fully dissolved
  12. Add green onion to the inner pot
  13. Add the miso mixture to the pot and stir to combine
  14. Ladle the soup into bowls and serve piping hot
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