This page looks best with JavaScript enabled

Steps to Prepare Speedy Instant Pot Chicken Thigh and Kale Soup

 ·  ☕ 3 min read  ·  ✍️ Harriett Chandler

Instant Pot Chicken Thigh and Kale Soup
Instant Pot Chicken Thigh and Kale Soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, instant pot chicken thigh and kale soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Instant Pot Chicken Thigh and Kale Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Instant Pot Chicken Thigh and Kale Soup is something that I’ve loved my whole life.

To get started with this recipe, we must 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 that.

The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
  1. Make ready 190 g onion, chopped
  2. Get 80 g carrots, chopped
  3. Get I knob of ginger, chopped
  4. Prepare Good amount of minced garlic
  5. Make ready 1 lb boneless skinless chicken thighs
  6. Prepare 6 cups water
  7. Get 5 tsp chicken bouillon paste
  8. Prepare 2 sprigs fresh rosemary
  9. Prepare 2 sprigs fresh thyme
  10. Prepare pepper
  11. Make ready Bragg's sprinkle seasoning
  12. Make ready dried oregano
  13. Prepare 84 g chopped kale
  14. Take some avocado oil
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
  9. Ready to serve and ENJOY!

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 your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

Share on
close