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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 Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons for doing this. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get us to adopt a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically assume that healthy diets call for much work and will significantly change how they live and eat. In reality, however, just making a couple of minor changes can positively affect day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you most probably choose lots of food items out of habit. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? A good healthy substitute can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy each day. Add fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy diet.

To sum up, it is not difficult to start making healthy eating a regular part of your daily lifestyle.

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 do it.

The ingredients needed to prepare Instant Pot Chicken Thigh and Kale Soup:
  1. Use 190 g onion, chopped
  2. Take 80 g carrots, chopped
  3. Provide I knob of ginger, chopped
  4. Prepare Good amount of minced garlic
  5. Provide 1 lb boneless skinless chicken thighs
  6. Take 6 cups water
  7. Get 5 tsp chicken bouillon paste
  8. Get 2 sprigs fresh rosemary
  9. Provide 2 sprigs fresh thyme
  10. You need pepper
  11. Get Bragg's sprinkle seasoning
  12. Get dried oregano
  13. Take 84 g chopped kale
  14. Take 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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