Instant Pot Chicken Thigh and Kale Soup
Instant Pot Chicken Thigh and Kale Soup

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, instant pot chicken thigh and kale soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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Instant Pot Chicken Thigh and Kale Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Instant Pot Chicken Thigh and Kale Soup is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have instant pot chicken thigh and kale soup using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
  1. Make ready 190 g onion, chopped
  2. Prepare 80 g carrots, chopped
  3. Take I knob of ginger, chopped
  4. Get Good amount of minced garlic
  5. Prepare 1 lb boneless skinless chicken thighs
  6. Make ready 6 cups water
  7. Take 5 tsp chicken bouillon paste
  8. Make ready 2 sprigs fresh rosemary
  9. Take 2 sprigs fresh thyme
  10. Get pepper
  11. Take Bragg's sprinkle seasoning
  12. Prepare dried oregano
  13. Prepare 84 g chopped kale
  14. Make ready some avocado oil

Here is how you cook it. The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup: {Make ready of onion, chopped. {Take of carrots. Perfect for a cold winter day, this Instant Pot Chicken Soup with Mushrooms and Kale is super quick to make but has an all-day taste thanks to the pressure cooker. This healthy soup recipe is great for dinner, lunch or meal prep.

Instructions to make Instant Pot Chicken Thigh and Kale Soup:
  1. Turn on Saute on instant pot and add some oil
  2. Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent
  3. Add the whole chicken thighs and cook till just white - not trying to cook it
  4. Add water, bouillon, and seasoning. Add whole sprigs of herbs
  5. 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
  6. 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.
  7. Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale
  8. Add back shredded chicken and enjoy

Perfect for a cold winter day, this Instant Pot Chicken Soup with Mushrooms and Kale is super quick to make but has an all-day taste thanks to the pressure cooker. This healthy soup recipe is great for dinner, lunch or meal prep. Take the Chicken Breasts out and shred them with a fork. Set Instant Pot to Saute mode. Add egg noodles and shredded chicken.

So that’s going to wrap it up for this exceptional food instant pot chicken thigh and kale soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!