Instant Pot Tofu Noodle Soup Food

INSTANT POT MISO SOUP

Steps:

• Add the vegetable broth, 1 cup water, shiitakes, ginger, garlic, and instant dashi to a 6- or 8-quart Instant Pot® multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid. Use a slotted spoon to remove the coins of ginger and discard.
• Turn the pot to the high saute setting (this will keep the soup warm). Whisk in the white miso paste until dissolved, then gently stir in the tofu, scallions and mirin if using. Ladle into bowls and serve immediately.

INSTANT POT® MUSHROOM AND SOBA NOODLE STIR-FRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When Instant Pot® displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
• Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.