Instant Pot Chicken Thigh and Kale Soup

Turn on Saute on instant pot and add some oil

Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent

Add the whole chicken thighs and cook till just white - not trying to cook it

Add water, bouillon, and seasoning. Add whole sprigs of herbs

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

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.

Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale

Add back shredded chicken and enjoy