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

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, instant pot chicken thigh and kale soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Instant Pot Chicken Thigh and Kale Soup is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Instant Pot Chicken Thigh and Kale Soup is something that I have loved my whole life.

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

Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Add baby kale and stir everything together. Garnish with black pepper and fresh parsley.

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

Add baby kale and stir everything together. Garnish with black pepper and fresh parsley. Once the Instant Pot is depressurized, remove the lid and add the chicken and kale. Allow the soup to set for a minute, until the kale is bright green. Stir in the fish sauce, add salt and pepper to taste, then serve. ** You can use raw chicken instead of leftover chicken.

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