Recipe: Instant Pot Chicken Thigh and Kale Soup

Instant Pot Chicken Thigh and Kale Soup.

You can have 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

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

Instant Pot Chicken Thigh and Kale Soup instructions

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.

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