Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, instant pot chicken thigh and kale soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Instant Pot Chicken Thigh and Kale Soup is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Instant Pot Chicken Thigh and Kale Soup is something which I have loved my whole life. They’re nice and they look fantastic.
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To get started with this recipe, we must 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 it.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Prepare 190 g onion, chopped
- Get 80 g carrots, chopped
- Make ready I knob of ginger, chopped
- Make ready Good amount of minced garlic
- Prepare 1 lb boneless skinless chicken thighs
- Get 6 cups water
- Make ready 5 tsp chicken bouillon paste
- Get 2 sprigs fresh rosemary
- Take 2 sprigs fresh thyme
- Take pepper
- Get Bragg's sprinkle seasoning
- Get dried oregano
- Make ready 84 g chopped kale
- Prepare 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 with this exceptional food instant pot chicken thigh and kale soup recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
