Instant Pot Chicken Thigh and Kale Soup
Instant Pot Chicken Thigh and Kale Soup

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special 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 tasty. This is gonna smell and look delicious.

Instant Pot Chicken Thigh and Kale Soup is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Instant Pot Chicken Thigh and Kale Soup is something that I have loved my entire life. They’re fine and they look wonderful.

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

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

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.

Steps 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

Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Place celery, radishes, onion, rosemary, basil, garlic, salt, and pepper.

So that is going to wrap this up with this special food instant pot chicken thigh and kale soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!