Instant Pot Chicken Thigh and Kale Soup Easy Recipe ★★★★

Preparing Delicious Instant Pot Chicken Thigh and Kale Soup, we need 14 Ingredients And 8 Steps

Easy Tutorial Instant Pot Chicken Thigh and Kale Soup

Instant Pot Chicken Thigh and Kale Soup We can cook Instant Pot Chicken Thigh and Kale Soup using 14 ingredients and 8 steps. Here is how you achieve Instant Pot Chicken Thigh and Kale Soup.

Ingredients of Instant Pot Chicken Thigh and Kale Soup

  1. You need to prepare 190 g of onion, chopped.
  2. Prepare 80 g of carrots, chopped.
  3. You need to prepare of I knob of ginger, chopped.
  4. Prepare of Good amount of minced garlic.
  5. You need to prepare 1 lb of boneless skinless chicken thighs.
  6. You need to prepare 6 cups of water.
  7. Prepare 5 tsp of chicken bouillon paste.
  8. You need to prepare 2 sprigs of fresh rosemary.
  9. You need to prepare 2 sprigs of fresh thyme.
  10. You need to prepare of pepper.
  11. Prepare of Bragg's sprinkle seasoning.
  12. Prepare of dried oregano.
  13. Prepare 84 g of chopped kale.
  14. You need to prepare of some avocado oil.

Instant Pot Chicken Thigh and Kale Soup instructions

  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.

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