Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, instant pot chicken thigh and kale soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Instant Pot Chicken Thigh and Kale Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Instant Pot Chicken Thigh and Kale Soup is something that I’ve loved my entire life.
Perfect for a cold winter day, this Instant Pot Chicken Soup with Mushrooms and Kale is super quick to make but has an all-day taste thanks to the pressure cooker. This healthy soup recipe is great for dinner, lunch or meal prep. Add the whole chicken thighs and cook till just white - not trying to cook it Add water, bouillon, and seasoning. Here is how you achieve that.
To get started with this recipe, we must 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.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Take 190 g onion, chopped
- Get 80 g carrots, chopped
- Get I knob of ginger, chopped
- Take Good amount of minced garlic
- Take 1 lb boneless skinless chicken thighs
- Make ready 6 cups water
- Take 5 tsp chicken bouillon paste
- Get 2 sprigs fresh rosemary
- Get 2 sprigs fresh thyme
- Prepare pepper
- Get Bragg's sprinkle seasoning
- Take dried oregano
- Make ready 84 g chopped kale
- Make ready some avocado oil
Stir in the fish sauce, add salt and pepper to taste, then serve. ** You can use raw chicken instead of leftover chicken. Instructions Preheat pressure cooking pot on the browning setting. Remove the chicken from the pot and shred with two forks in a bowl. Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
Steps 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
Remove the chicken from the pot and shred with two forks in a bowl. Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste. Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté.
So that is going to wrap it up with this exceptional food instant pot chicken thigh and kale soup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
