Instant Pot Chicken Thigh and Kale Soup.
You can cook Instant Pot Chicken Thigh and Kale Soup using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Instant Pot Chicken Thigh and Kale Soup
- You need 190 g of onion, chopped.
- Prepare 80 g of carrots, chopped.
- It’s of I knob of ginger, chopped.
- Prepare of Good amount of minced garlic.
- It’s 1 lb of boneless skinless chicken thighs.
- Prepare 6 cups of water.
- It’s 5 tsp of chicken bouillon paste.
- You need 2 sprigs of fresh rosemary.
- You need 2 sprigs of fresh thyme.
- Prepare of pepper.
- Prepare of Bragg's sprinkle seasoning.
- It’s of dried oregano.
- It’s 84 g of chopped kale.
- You need of some avocado oil.
Instant Pot Chicken Thigh and Kale Soup instructions
- 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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