(Total Time: 5 MIN| Serves: 4)
2 cups Chicken Breast (cooked)
12 oz Kale (frozen)
1 medium Onion (diced)
4 cups Chicken Broth
½ tsp Cinnamon
1 pinch Ground Cloves
2 tsp Garlic (minced)
1 tsp Ground Black Pepper
1 tsp Salt
Place all ingredients in the Instant Pot.
Place and lock the lid and manually set the cooking time to 5 minutes at high pressure.
When done let naturally release the pressure for 10 minutes and then quick release it.
Adjust the seasonings if needed and serve warm.
(Calories: 143 | Total Fats: 2g | Net Carbs: 4g | Proteins: 23g |Fibers: 0g)