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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 Snacks that provide You Vitality.
Enjoying healthy foods tends to make all the difference in the way you feel. Whenever we eat more healthy foods and a smaller amount of the detrimental ones we usually feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). Sometimes it’s difficult to find wholesome foods for treats between meals. Finding snack foods that really help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack food.
Healthy foods made from whole grains are great for a quick snack. Starting your morning with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you need a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products such as white bread to the healthier whole grain options.
A large selection of easy health snacks is easily accessible. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.
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 do it.
The ingredients needed to cook Instant Pot Chicken Thigh and Kale Soup:
- Get 190 g onion, chopped
- Provide 80 g carrots, chopped
- Prepare I knob of ginger, chopped
- Prepare Good amount of minced garlic
- Provide 1 lb boneless skinless chicken thighs
- Provide 6 cups water
- Provide 5 tsp chicken bouillon paste
- Take 2 sprigs fresh rosemary
- Get 2 sprigs fresh thyme
- Take pepper
- Take Bragg's sprinkle seasoning
- You need dried oregano
- Take 84 g chopped kale
- Take 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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