Craving a warm, comforting bowl of soup that’s both incredibly healthy and ridiculously fast? Look no further! This Instant Pot Chicken and Kale Soup is your new weeknight hero. We’re talking a true ‘dump-and-go’ recipe that transforms simple ingredients into a soul-soothing meal in just 5 minutes of pressure cooking. The tender chicken, earthy kale, and a surprising hint of warm spices create a flavor profile that tastes like it simmered for hours. Get ready to have a new favorite on your quick-dinner rotation!
Ingredients
• 2 cups (about 300g) cooked chicken breast, shredded or cubed
• 12 oz (340g) frozen kale
• 1 medium onion, diced
• 4 cups (950ml) chicken broth
• ½ tsp ground cinnamon
• 1 pinch ground cloves
• 2 tsp minced garlic
• 1 tsp ground black pepper
• 1 tsp salt, or to taste
Instructions
1. Directions
2. Combine : Place the cooked chicken, frozen kale, diced onion, chicken broth, cinnamon, cloves, garlic, black pepper, and salt into the inner pot of your Instant Pot. Give it a quick stir to combine.
3. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes at high pressure.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps lock in the flavors and keeps the chicken tender.
5. Quick Release & Serve: After 10 minutes of natural release, carefully move the steam release valve to the “Venting” position to release any remaining pressure. Once the pin drops, open the lid. Stir the soup, taste, and adjust seasonings if necessary. Serve warm.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 143
• Total Fat: 2g
• Net Carbs: 4g
• Protein: 23g
• Fiber: 0g
Pro Tips
• For a richer flavor, use the “Sauté” function to cook the diced onion and garlic in a little olive oil for 2-3 minutes before adding the other .
• Feel free to add other vegetables like carrots, celery, or a can of white beans (drained and rinsed) for extra heartiness and fiber.
• If using fresh kale, chop about 6-8 cups of it and add it at the end. Secure the lid and let it sit for 5 minutes; the residual heat will wilt it perfectly without overcooking.
• Finish the soup with a squeeze of fresh lemon juice or a sprinkle of parmesan cheese just before serving to brighten up the flavors.
FAQ
Q: Can I use fresh kale instead of frozen in this soup
A: Yes, you can use fresh kale. For best results, add about 6-8 cups of chopped fresh kale after the pressure cooking is complete. Secure the lid and let the residual heat wilt it for 5 minutes so it doesn’t overcook.
Q: How can I add more flavor to this Instant Pot chicken soup
A: To build a richer flavor, use the ‘Sauté’ function to cook the onion and garlic in olive oil before pressure cooking. You can also brighten the finished soup with a squeeze of fresh lemon juice or a sprinkle of parmesan cheese before serving.
Q: What other vegetables or beans can I add to this recipe
A: This soup is very versatile. For extra heartiness and fiber, feel free to add other vegetables like carrots and celery, or a can of drained and rinsed white beans along with the other ingredients before cooking.
Q: Is this chicken and kale soup recipe healthy
A: Absolutely. With only 143 calories, 2g of fat, and 4g of net carbs per serving, while packing 23g of protein, this soup is a fantastic low-carb, high-protein meal.
