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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 Foods That Make You Happy.

A lot of us have been conditioned to believe that comfort foods are bad and are to be avoided. Often, if your comfort food is candy or some other junk food, this is true. Other times, though, comfort foods can be completely nutritious and it’s good for you to consume them. There are a number of foods that really can raise your moods when you consume them. When you feel a little down and are in need of an emotional boost, test out a couple of these.

Green tea is fantastic for moods. You were sure it had to be in here somewhere, right? Green tea is loaded with a specific amino acid referred to as L-theanine. Studies have found that this specific amino acid can actually stimulate brain waves. This helps sharpen your mental energy while simultaneously calming your body. You already knew green tea could help you become better. Now you are aware that it helps you to raise your moods also!

You can see, you don’t need junk food or foods that are terrible for you so you can feel better! Try several of these instead!

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 it.

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