Simple Way to Make Any-night-of-the-week Instant Pot Chicken Thigh and Kale Soup
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Perfect Instant Pot Chicken Thigh and Kale Soup. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look 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 particular recipe, we have to first prepare a few components. You can have Instant Pot Chicken Thigh and Kale Soup using 14 ingredients and 8 steps. Here is how you can achieve that.
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:
- 190 g onion, chopped
- 80 g carrots, chopped
- I knob of ginger, chopped
- Good amount of minced garlic
- 1 lb boneless skinless chicken thighs
- 6 cups water
- 5 tsp chicken bouillon paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- pepper
- Bragg's sprinkle seasoning
- dried oregano
- 84 g chopped kale
- some avocado oil
Instructions to make Instant Pot Chicken Thigh and Kale Soup
- Turn on Saute on instant pot and add some oil
- Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent
- Add the whole chicken thighs and cook till just white - not trying to cook it
- Add water, bouillon, and seasoning. Add whole sprigs of herbs
- 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
- 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.
- Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale
- Add back shredded chicken and enjoy
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