Chicken Kale Soup

(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)