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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 Strength Enhancing Snacks.
We are very mindful that having healthy snacks can help us feel better in our bodies. When we eat more healthy foods and less of the bad ones we generally feel much better. Eating fresh vegetables helps you feel much better than eating a portion of pizza. This is often a problem, however, when it comes to eating between snacks. Shopping for snacks can be a struggle because you have countless options. There’s nothing like one of these healthy foods when you need an energy-boosting snack food.
Certain foods made from whole grains are great for a quick snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for the afternoon meal. When you need a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains found in white bread.
A large assortment of quick health snacks is easily accessible. Determining to live a healthy life style can be as easy 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. To cook instant pot chicken thigh and kale soup you need 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Take 190 g onion, chopped
- Take 80 g carrots, chopped
- Provide I knob of ginger, chopped
- You need Good amount of minced garlic
- Prepare 1 lb boneless skinless chicken thighs
- Take 6 cups water
- Take 5 tsp chicken bouillon paste
- Provide 2 sprigs fresh rosemary
- You need 2 sprigs fresh thyme
- Prepare pepper
- You need Bragg's sprinkle seasoning
- Take dried oregano
- Prepare 84 g chopped kale
- You need some avocado oil
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
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