Recipe of Quick Instant Pot Chicken Thigh and Kale Soup

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Award-winning Instant Pot Chicken Thigh and Kale Soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Instant Pot Chicken Thigh and Kale Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant Pot Chicken Thigh and Kale Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Instant Pot Chicken Thigh and Kale Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Instant Pot Chicken Thigh and Kale Soup estimated approx 25 mins.

To get started with this recipe, we have to prepare a few components. You can have Instant Pot Chicken Thigh and Kale Soup using 14 ingredients and 8 steps. Here is how you cook it.

Couldn't find what I wanted online - so I threw something together that came out amazing

Ingredients and spices that need to be Take to make Instant Pot Chicken Thigh and Kale Soup:

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

Steps to make 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

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So that is going to wrap this up with this exceptional food Simple Way to Prepare Award-winning Instant Pot Chicken Thigh and Kale Soup. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!