Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, instant pot chicken thigh and kale soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Instant Pot Chicken Thigh and Kale Soup is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Instant Pot Chicken Thigh and Kale Soup is something which I have loved my whole life. They are fine and they look wonderful.
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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 cook that.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Get 190 g onion, chopped
- Make ready 80 g carrots, chopped
- Make ready I knob of ginger, chopped
- Take Good amount of minced garlic
- Make ready 1 lb boneless skinless chicken thighs
- Make ready 6 cups water
- Make ready 5 tsp chicken bouillon paste
- Make ready 2 sprigs fresh rosemary
- Take 2 sprigs fresh thyme
- Get pepper
- Make ready Bragg's sprinkle seasoning
- Prepare dried oregano
- Take 84 g chopped kale
- Prepare some avocado oil
Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Add baby kale and stir everything together. Garnish with black pepper and fresh parsley.
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
Add baby kale and stir everything together. Garnish with black pepper and fresh parsley. Once the Instant Pot is depressurized, remove the lid and add the chicken and kale. Allow the soup to set for a minute, until the kale is bright green. Stir in the fish sauce, add salt and pepper to taste, then serve. ** You can use raw chicken instead of leftover chicken.
So that is going to wrap this up with this exceptional food instant pot chicken thigh and kale soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be 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. Thanks again for reading. Go on get cooking!
