Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, instant pot chicken thigh and kale soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Instant Pot Chicken Thigh and Kale Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Instant Pot Chicken Thigh and Kale Soup is something that I’ve loved my whole life.
Perfect for a cold winter day, this Instant Pot Chicken Soup with Mushrooms and Kale is super quick to make but has an all-day taste thanks to the pressure cooker. This healthy soup recipe is great for dinner, lunch or meal prep. Add the whole chicken thighs and cook till just white - not trying to cook it Add water, bouillon, and seasoning. Allow the soup to set for a minute, until the kale is bright green.
To get started with this recipe, we have to prepare a few ingredients. You can cook instant pot chicken thigh and kale soup using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Get 190 g onion, chopped
- Make ready 80 g carrots, chopped
- Take I knob of ginger, chopped
- Prepare Good amount of minced garlic
- Take 1 lb boneless skinless chicken thighs
- Prepare 6 cups water
- Make ready 5 tsp chicken bouillon paste
- Take 2 sprigs fresh rosemary
- Take 2 sprigs fresh thyme
- Prepare pepper
- Prepare Bragg's sprinkle seasoning
- Make ready dried oregano
- Take 84 g chopped kale
- Get some avocado oil
Make this delicious low carb chicken kale soup with leftover cooked chicken, kale, and warm, winter spices in your Instant Pot or pressure cooker for a soul-satisfying, low carb soup that's perfect for cold winter nights. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Place celery, radishes, onion, rosemary, basil, garlic, salt, and pepper.
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
Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Place celery, radishes, onion, rosemary, basil, garlic, salt, and pepper. Pour chicken broth on top then add in the chicken thighs and bay leaves. Place the lid on the Instant pot and close the valve. Join Michael Symon to learn an easy one-pot chicken dish that really delivers on taste.
So that’s going to wrap it up with this special food instant pot chicken thigh and kale soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
