How to Cook Yummy Instant Pot Chicken Thigh and Kale Soup

Instant Pot Chicken Thigh and Kale Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Instant Pot Chicken Thigh and Kale Soup” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Instant Pot Chicken Thigh and Kale Soup

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

Return the chicken to the pot.Add the butter mixture, stirring to thicken.Set the Instant Pot to sauté.Soup is my favourite ways to eat a bunch of veggies, and this chicken kale soup is especially veggie-potent.

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.

Allow the soup to set for a minute, until the kale is bright green.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.

This Pressure Cooker Chorizo, Chicken and Kale Soup is a spicy soup loaded with good for you ingredients, garbanzo beans, tomatoes, and kale.Add your chicken to the Instant Pot and season with the herbs, garlic, salt and pepper.Add in the remaining ingredients except for the orzo and kale.When the timer goes off, quick release the pressure.Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.