Recipe of Appetizing Instant Pot Chicken Thigh and Kale Soup

Instant Pot Chicken Thigh and Kale Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Instant Pot Chicken Thigh and Kale Soup” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Instant Pot Chicken Thigh and Kale Soup

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