Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special 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 is gonna smell and look 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 easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Instant Pot Chicken Thigh and Kale Soup is something which I’ve loved my entire life.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Prepare 190 g onion, chopped
- Prepare 80 g carrots, chopped
- Prepare I knob of ginger, chopped
- Take Good amount of minced garlic
- Prepare 1 lb boneless skinless chicken thighs
- Prepare 6 cups water
- Get 5 tsp chicken bouillon paste
- Make ready 2 sprigs fresh rosemary
- Make ready 2 sprigs fresh thyme
- Take pepper
- Take Bragg's sprinkle seasoning
- Prepare dried oregano
- Make ready 84 g chopped kale
- Get 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:
- 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
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 is going to wrap this up for this exceptional food instant pot chicken thigh and kale soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
