Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, instant pot chicken thigh and kale soup. One of my favorites. For mine, I’m gonna make it a little bit unique. 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. 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.
Instant Pot Chicken Thigh and Kale Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Instant Pot Chicken Thigh and Kale Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook instant pot chicken thigh and kale soup using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Get 190 g onion, chopped
- Take 80 g carrots, chopped
- Take I knob of ginger, chopped
- Take Good amount of minced garlic
- Take 1 lb boneless skinless chicken thighs
- Take 6 cups water
- Take 5 tsp chicken bouillon paste
- Get 2 sprigs fresh rosemary
- Take 2 sprigs fresh thyme
- Take pepper
- Take Bragg's sprinkle seasoning
- Get dried oregano
- Prepare 84 g chopped kale
- Take 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.
Instructions to make Instant Pot Chicken Thigh and Kale Soup:
- Turn on Saute on instant pot and add some oil
- 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. Add whole sprigs of herbs
- 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
- 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.
- Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale
- 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. Home / Recipes / Low Carb Soups / Instant Pot Chicken Thighs Soup Recipe.
So that’s going to wrap it up with this exceptional food instant pot chicken thigh and kale soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
