Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special 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 is gonna smell and look delicious.

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.

Instant Pot Chicken Thigh and Kale Soup is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Instant Pot Chicken Thigh and Kale Soup is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have instant pot chicken thigh and kale soup using 14 ingredients and 8 steps. Here is how you can achieve it.

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

1. Make ready 190 g onion, chopped
2. Take 80 g carrots, chopped
3. Prepare I knob of ginger, chopped
4. Prepare Good amount of minced garlic
5. Prepare 1 lb boneless skinless chicken thighs
6. Get 6 cups water
7. Take 5 tsp chicken bouillon paste
8. Prepare 2 sprigs fresh rosemary
9. Get 2 sprigs fresh thyme
10. Prepare pepper
11. Get Bragg's sprinkle seasoning
12. Prepare dried oregano
13. Get 84 g chopped kale
14. Prepare 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 is going to wrap this up with this exceptional food instant pot chicken thigh and kale soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!