Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, instant pot chicken thigh and kale soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Instant Pot Chicken Thigh and Kale Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Instant Pot Chicken Thigh and Kale Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

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 begin with this 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.

The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:

1. Prepare 190 g onion, chopped
2. Get 80 g carrots, chopped
3. Take I knob of ginger, chopped
4. Prepare Good amount of minced garlic
5. Take 1 lb boneless skinless chicken thighs
6. Get 6 cups water
7. Get 5 tsp chicken bouillon paste
8. Prepare 2 sprigs fresh rosemary
9. Prepare 2 sprigs fresh thyme
10. Get pepper
11. Get Bragg's sprinkle seasoning
12. Get dried oregano
13. Prepare 84 g chopped kale
14. Take 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.

Instructions 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

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’s going to wrap this up for this special food instant pot chicken thigh and kale soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!