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Simple Step to Preparing Appetizing Instant Pot Chicken Thigh and Kale Soup

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Instant Pot Chicken Thigh and Kale Soup

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Below are the ingridients that are required to cook a heavenly Instant Pot Chicken Thigh and Kale Soup:

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

Ready with the ingridients? Below are the sequences on producing 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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