Craving a soup that’s both deeply comforting and incredibly nourishing? Look no further! This Instant Pot Chicken and Kale Soup is a one-pot wonder, delivering a rich, savory broth, tender chicken, and hearty vegetables without spending hours over the stove. It’s the perfect healthy meal for a busy weeknight, proving that you don’t have to sacrifice flavor for convenience. Let’s get cooking!
Ingredients
• 1 lb (450g) boneless, skinless chicken breast, chopped into bite-sized pieces
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup (about 100g) cauliflower, chopped
• 1 cup (about 65g) kale, chopped, tough stems removed
• 4 cups (950ml) chicken broth
• ½ cup fresh parsley leaves, chopped
• ½ tsp dried rosemary
• ½ tsp salt
Instructions
1. Set your Instant Pot to the ”Sauté” function and add the olive oil. Once hot, add the chopped onion and cook for 3-4 minutes until softened and translucent.
2. Add the bite-sized chicken pieces to the pot. Cook for 2-3 minutes, stirring occasionally, until lightly browned on all sides.
3. Stir in the chopped cauliflower and continue to cook for another 2 minutes.
4. Pour in the chicken broth, then sprinkle with salt and dried rosemary. Stir everything to combine, scraping any browned bits from the bottom of the pot.
5. Secure the lid, set the steam release handle to the ”Sealing” position, and select the ”Pressure Cook” (or ”Manual”) function. Set the timer for 15 minutes on high pressure.
6. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid once the pin has dropped.
7. Stir in the chopped kale and fresh parsley. Place the lid back on the pot (no need to seal) and let the soup sit for 5-10 minutes to allow the residual heat to perfectly wilt the greens.
8. Taste and adjust seasoning if needed. Serve hot and enjoy!
Nutritional Information
• Per Serving: Calories 234 | Total Fats 4.9g | Net Carbs: 4.6g | Protein: 39.1g | Fiber: 1.5g
Pro Tips
• For a richer flavor, sear the chicken pieces until golden brown in step 2 before proceeding.
• Finish the soup with a squeeze of fresh lemon juice just before serving to brighten up all the flavors.
• This soup stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: Can I use chicken thighs instead of breasts in this soup
A: Yes, you can definitely use boneless, skinless chicken thighs instead of breasts. They will add a richer flavor to the soup. The cooking time of 15 minutes on high pressure will remain the same.
Q: What other vegetables can I add to this chicken and kale soup
A: This recipe is very versatile. Feel free to add vegetables like chopped carrots, celery, or mushrooms when you sauté the onions. You can also substitute spinach for the kale at the end if you prefer.
Q: How do I store leftovers of this Instant Pot soup
A: This Instant Pot Chicken and Kale Soup stores very well. Allow the soup to cool completely, then place it in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
Q: Can I make this recipe with frozen chicken
A: Yes, you can use frozen chicken. Skip the browning step and add the frozen, bite-sized chicken pieces directly to the pot with the broth. You will need to increase the pressure cooking time to 20-25 minutes to ensure the chicken is fully cooked.
