Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, instant pot chicken thigh and kale soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Save time and buy groceries online from Amazon.co.uk Perfect for instant pot beginners. Subscribe now for FREE + Let Us Help You Today! Follow Our Five days of simple instant pot recipes & tips to get you started. We hope you got benefit from reading it, now let's go back to instant pot chicken thigh and kale soup recipe.
Instant Pot Chicken Thigh and Kale Soup is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Instant Pot Chicken Thigh and Kale Soup is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. 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:
- Prepare 190 g onion, chopped
- Make ready 80 g carrots, chopped
- Take I knob of ginger, chopped
- Get Good amount of minced garlic
- Prepare 1 lb boneless skinless chicken thighs
- Take 6 cups water
- Take 5 tsp chicken bouillon paste
- Prepare 2 sprigs fresh rosemary
- Get 2 sprigs fresh thyme
- Get pepper
- Get Bragg's sprinkle seasoning
- Make ready dried oregano
- Take 84 g chopped kale
- Make ready 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.
Steps 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’s going to wrap this up with this exceptional food instant pot chicken thigh and kale soup recipe. Thanks so much for your time. I’m sure 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 family, colleague and friends. Thank you for reading. Go on get cooking!
