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Instant Pot Chicken Thigh and Kale Soup
Instant Pot Chicken Thigh and Kale Soup

Before you jump to Instant Pot Chicken Thigh and Kale Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Evidently, it’s not at all hard to begin incorporating healthy eating into your daily lifestyle.

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 cook Instant Pot Chicken Thigh and Kale Soup:
  1. Get onion, chopped
  2. Take carrots, chopped
  3. Take I knob of ginger, chopped
  4. Prepare Good amount of minced garlic
  5. Get boneless skinless chicken thighs
  6. Prepare water
  7. Get chicken bouillon paste
  8. You need fresh rosemary
  9. You need fresh thyme
  10. You need pepper
  11. Provide Bragg's sprinkle seasoning
  12. Take dried oregano
  13. You need chopped kale
  14. Prepare some avocado oil
Instructions 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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