Easiest Way to Cook Scrummy 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 Use Food to Elevate Your Mood.

Most of us have been taught to think that comfort foods are terrible and to be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. Soemtimes, comfort foods can be perfectly nourishing and good for us to eat. There are some foods that, when you consume them, may boost your mood. If you are feeling a little bit down and you're in need of a happiness pick me up, try some of these.

It's easy to overcome your bad mood when you eat grains. Quinoa, barley, millet, etc are excellent at helping you feel better. These foods can help you feel full for longer as well, helping you feel better. Feeling starved can be terrible! These grains can improve your mood because it's not at all hard for your body to digest them. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, improves your mood.

See, you don't need to eat all that junk food when you wish to feel better! Try some of these hints instead.

We hope you got insight 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 of onion, chopped.
2. Get of carrots, chopped.
3. Use of I knob of ginger, chopped.
4. Provide of Good amount of minced garlic.
5. Get of boneless skinless chicken thighs.
6. Prepare of water.
7. Prepare of chicken bouillon paste.
8. Take of fresh rosemary.
9. Provide of fresh thyme.
10. Take of pepper.
11. Provide of Bragg's sprinkle seasoning.
12. You need of dried oregano.
13. Take of chopped kale.
14. Get of 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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