Recipe of Instant Pot Chicken Thigh and Kale Soup

Bruce Banks   30/07/2020 18:11

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  • 🌎 Cuisine: American
  • 👩 1 - 2 servings
  • 😍 Review: 116
  • 😎 Rating: 4
  • 🍳 Category: Lunch
  • 🍰 Calories: 170 calories
  • Instant Pot Chicken Thigh and Kale Soup
    Instant Pot Chicken Thigh and Kale Soup

    Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, instant pot chicken thigh and kale soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

    Instant Pot Chicken Thigh and Kale Soup is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Instant Pot Chicken Thigh and Kale Soup is something which I have loved my whole life.

    Guide to Make Instant Pot Chicken Thigh and Kale Soup

    To get started with this particular 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 can achieve that.


    Ingredients

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

    Instructions

    Steps 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

    As simple as that How to Make Instant Pot Chicken Thigh and Kale Soup

    So that is going to wrap this up for this exceptional food instant pot chicken thigh and kale soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be 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!

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