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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 Here Are Several Basic Explanations Why Eating Apples Is Good.

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And now you understand why individuals tell you that you ought to eat an apple every day. The benefits we covered are just a couple of of the benefits that eating apples can provide. All of the benefits would take us to much time to include in this post, but the information is out there. When you go shopping again, be sure to pick up some apples, their in the produce section. These apples could end up helping you to live a longer as well as healthier life.

We hope you got benefit from reading it, now let’s go back to instant pot chicken thigh and kale soup recipe. To make instant pot chicken thigh and kale soup you only need 14 ingredients and 8 steps. Here is how you achieve that.

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