Recipe: Tasty Instant Pot Chicken Thigh and Kale Soup

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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 give You Vitality.

We all know that having healthy snacks can help us really feel better inside our bodies. We have a tendency to feel way less gross when we increase our intake of wholesome foods and decrease our consumption of processed foods. Eating more vegetables helps you feel much better than eating a slice of pizza. This is often a problem, nonetheless, with regards to eating between goodies. You can spend several hours at the food market searching for the perfect snack foods to help you feel healthy. Here are a handful of healthy snacks that you can use when you need an instant pick me up.

Yogurt is often a snack many people neglect. Occasionally people elect to eat yogurt over a nutritious lunch which is not the greatest idea. You can’t beat yogurt when it comes to a healthy snack though. Along with calcium, it is a good supplier of aminoacids and vitamin B. Yogurt is often eaten to help preserve the digestive system because it is so easily digestible by many people. Try putting in some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an uncomplicated way to reduce sugar while still enjoying a tasty snack.

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got insight 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 cook that.

The ingredients needed to prepare Instant Pot Chicken Thigh and Kale Soup:

  1. Use 190 g of onion, chopped.
  2. You need 80 g of carrots, chopped.
  3. Prepare of I knob of ginger, chopped.
  4. Prepare of Good amount of minced garlic.
  5. Provide 1 lb of boneless skinless chicken thighs.
  6. Take 6 cups of water.
  7. Get 5 tsp of chicken bouillon paste.
  8. Take 2 sprigs of fresh rosemary.
  9. Take 2 sprigs of fresh thyme.
  10. Use of pepper.
  11. Take of Bragg's sprinkle seasoning.
  12. Use of dried oregano.
  13. Take 84 g of chopped kale.
  14. Take of some avocado oil.

Steps to make Instant Pot Chicken Thigh and Kale Soup:

  1. Turn on Saute on instant pot and add some oil.
  2. Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent.
  3. Add the whole chicken thighs and cook till just white – not trying to cook it.
  4. Add water, bouillon, and seasoning. Add whole sprigs of herbs.
  5. 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.
  6. 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..
  7. Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale.
  8. Add back shredded chicken and enjoy.

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