Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, instant pot chicken thigh and kale soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Instant Pot Chicken Thigh and Kale Soup is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Instant Pot Chicken Thigh and Kale Soup is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Take 190 g onion, chopped
- Get 80 g carrots, chopped
- Get I knob of ginger, chopped
- Take Good amount of minced garlic
- Get 1 lb boneless skinless chicken thighs
- Make ready 6 cups water
- Prepare 5 tsp chicken bouillon paste
- Take 2 sprigs fresh rosemary
- Get 2 sprigs fresh thyme
- Prepare pepper
- Make ready Bragg's sprinkle seasoning
- Prepare dried oregano
- Make ready 84 g chopped kale
- 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.
Steps 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 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.
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