Hawaii Mom Blog: My First Instant Pot Meal - Miso Chicken




February 3, 2017

My First Instant Pot Meal - Miso Chicken

I've seen many, many Instant Pot posts on social media.  I have several friends who've posted their delicious-looking Instant Pot creations on Instagram.

But I never had any desire to own an Instant Pot.


Two words - pressure cooker.

Images of things blowing up in my kitchen would pop into my head whenever I heard "pressure cooker."

So when Nat gave me one for Christmas, I was not only surprised, but I was very scared to try it out.

I read the manual, and even sought tips from a friend who also got one for Christmas (turns out she didn't even try her Instant Pot yet!).

After much hesitation (and about 10 days), I just decided to go for it.

I went through the test run, and while the Instant Pot was doing its thing, I made sure no one went into the kitchen until it was done.  Yes - that's how paranoid I was.

After the successful test run, I decided to make some miso chicken.

I used frozen chicken thighs, and it took an hour - a lot longer than I had expected, since I didn't take into account the time needed to pressurize and release the pressure.  I wasn't sure how long to set the Poultry timer for, so I set it for 25 minutes.  I think I could've set it for less, or perhaps used the Steam setting as I've seen in other online recipes - but obviously I'm still learning and figuring things out.

The chicken turned out great, however, and my kids loved it and even asked for seconds!

I have used the Instant Pot one more time since I made the Miso Chicken, and even though I felt more comfortable, I was still very nervous.

I hear cheesecakes are a very popular item to make in the Instant Pot, and since I love cheesecake, maybe I'll try that soon!

Instant Pot Miso Chicken:

  • 4 T butter, softenend
  • ½ cup white miso 
  • 2 T honey
  • 1 T rice vinegar 
  • 8 frozen boneless, skinless chicken thighs
  • 1 c water
  • Combine butter, miso, honey, and rice vinegar in a large bowl.
  • Add chicken to the bowl and spread miso mixture all over each piece of chicken.  
  • Place water in Instant Pot.
  • Place chicken in Instant Pot.
  • Set to 25 minutes on poultry.
  • Naturally release pressure for 10 minutes, then quick release any remaining pressure.

Original recipe can be found here on New York Times.


  1. Welcome to the Instant Pot club, you'll get more comfortable as you use it more and use the quick release to vent the pressure. Great write up..

  2. Thanks - I still have a lot to learn!!

  3. I super excited you translated this to the InstantPot because I love that recipe from the times, and this is my first time using my pot. Thanks so much!


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