Recipe: 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 Discover How to Elevate Your Mood with Food.

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Eggs, you may be amazed to find out, are fantastic at battling depression. Just be sure that you don't toss out the egg yolk. The yolk is the part of the egg that matters most in terms of helping you cheer up. Eggs, especially the yolks, are full of B vitamins. The B vitamin family can be terrific for lifting up your mood. This is because the B vitamins increase the function of your brain's neural transmitters (the parts of the brain that tell you how to feel). Eat an egg and feel happier!

As you can see, you don't need to consume all that junk food when you want to feel better! Try 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 achieve that.

The ingredients needed to prepare Instant Pot Chicken Thigh and Kale Soup:

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