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Before you jump to Instant Pot Chicken Thigh and Kale Soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to instant pot chicken thigh and kale soup recipe. To cook instant pot chicken thigh and kale soup you only need 14 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Instant Pot Chicken Thigh and Kale Soup:
- Provide 190 g onion, chopped
- Prepare 80 g carrots, chopped
- Get I knob of ginger, chopped
- Take Good amount of minced garlic
- Take 1 lb boneless skinless chicken thighs
- Get 6 cups water
- Prepare 5 tsp chicken bouillon paste
- Use 2 sprigs fresh rosemary
- Take 2 sprigs fresh thyme
- Use pepper
- Prepare Bragg's sprinkle seasoning
- Prepare dried oregano
- Provide 84 g chopped kale
- You need some avocado oil
Instructions to make Instant Pot Chicken Thigh and Kale Soup:
- Turn on Saute on instant pot and add some oil
- Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent
- Add the whole chicken thighs and cook till just white - not trying to cook it
- Add water, bouillon, and seasoning. Add whole sprigs of herbs
- Set up the instant pot to pressure cook on high for 12 minutes - then let it naturally release for 7 mins - then quick release/vent to release pressure
- Pick out the stems of the herbs. Take out the chicken to shred. Check the internal temp of the meat, but it should be falling apart.
- Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale
- Add back shredded chicken and enjoy
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