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Before you jump to Instant Pot Chicken Thigh and Kale Soup recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.
We are very mindful that having healthy foods can help us feel better inside our bodies. We tend to feel way less gross when we increase our consumption of wholesome foods and decrease our consumption of unhealthy foods. A salad allows us to feel much better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthier foods for snacks between meals. Shopping for snacks can be a difficult task because you have countless options. Here are a few healthy snacks that you can use when you need an instant pick me up.
Probably the most popular snacks is natural yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt helps make a fantastic snack, nevertheless. Along with calcium, it is a good supply of protein and vitamin B. Yogurt is easy for the human body to digest and, based on the type of culture utilized to make the yogurt youre eating, can also help manage your digestive system. Yogurt combines beautifully with nuts along with seeds. This reduces your sugar consumption without reducing the taste of your snack.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy life style can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to instant pot chicken thigh and kale soup recipe. You can cook instant pot chicken thigh and kale soup using 14 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Provide 190 g onion, chopped
- Prepare 80 g carrots, chopped
- Provide I knob of ginger, chopped
- You need Good amount of minced garlic
- Get 1 lb boneless skinless chicken thighs
- You need 6 cups water
- Use 5 tsp chicken bouillon paste
- Use 2 sprigs fresh rosemary
- Take 2 sprigs fresh thyme
- Take pepper
- Get Bragg's sprinkle seasoning
- Get dried oregano
- Prepare 84 g chopped kale
- Prepare some avocado oil
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
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