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We hope you got insight from reading it, now let’s go back to instant pot chicken thigh and kale soup recipe. To make instant pot chicken thigh and kale soup you only need 14 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- You need 190 g onion, chopped
- Use 80 g carrots, chopped
- You need I knob of ginger, chopped
- You need Good amount of minced garlic
- Use 1 lb boneless skinless chicken thighs
- Prepare 6 cups water
- Use 5 tsp chicken bouillon paste
- You need 2 sprigs fresh rosemary
- Provide 2 sprigs fresh thyme
- Provide pepper
- You need Bragg's sprinkle seasoning
- Prepare 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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