I made this recipe up spontaneously. I really wanted a soup that was warming, mildly sweet and flavourful. I think I captured it with this recipe.
1-2 pounds of chicken thighs, sliced thinly
300g or more of cremini mushrooms, sliced
1 bushel of kale, chopped
2 medium sized sweet potatoes, cubed
2-3 tablespoons soy sauce
2 tablespoons of sesame oil
1 tablespoon of honey
4 star anise
1 teaspoon of black peppercorns
1 2-inch stick of cinnamon
1 small onion, diced
4 cloves of garlic, crushed
1 teaspoon of ginger
1 liter (4 cups) of chicken stock
1 teaspoon salt
Flour, for coating the chicken
Add the chopped kale and sweet potatoes to the pressure cooker. Slice and coat the chicken with flour. Add the sesame oil to a pan, heat it to medium-high, and start frying up the chicken. After it begins a brown a bit, reduce the heat and add the honey, so it caramelizes and coats the chicken. Toss the chicken into a pressure cooker.
Add a little more oil and fry up the garlic, onions and the aromatics (star anise, peppercorns, cinnamon) until the onions brown. Deglaze with some of the chicken stock and add it all to the pressure cooker. Pour in the rest of the stock, soy sauce, and a cup or so of water and mix thoroughly. Cook on high for about 40 minutes.
You will end up with some super tasty soup!