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

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Instant Pot Chicken Thigh and Kale Soup is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Instant Pot Chicken Thigh and Kale Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook 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:
  1. Take 190 g onion, chopped
  2. Prepare 80 g carrots, chopped
  3. Prepare I knob of ginger, chopped
  4. Take Good amount of minced garlic
  5. Make ready 1 lb boneless skinless chicken thighs
  6. Take 6 cups water
  7. Take 5 tsp chicken bouillon paste
  8. Make ready 2 sprigs fresh rosemary
  9. Get 2 sprigs fresh thyme
  10. Make ready pepper
  11. Get Bragg's sprinkle seasoning
  12. Get dried oregano
  13. Prepare 84 g chopped kale
  14. Make ready some avocado oil

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.

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

Take the Chicken Breasts out and shred them with a fork. 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.

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