(Total Time: 55 MIN| Serves: 4)
Ingredients:
For soup:
1 lb boneless and skinless chicken breast, chopped into bite-sized pieces
1 small onion, finely chopped
1 cup kale, chopped
1 cup cauliflower, chopped
½ cup fresh parsley leaves, chopped
4 cups chicken broth
Spices:
½ tsp salt
½ tsp dried rosemary
Directions:
Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with olive oil and heat up. Add onions and cook until translucent, for 3-4 minutes.
Now add cauliflower and continue to cook for another 4-5 minutes, stirring occasionally.
Finally, pour in the chicken broth and sprinkle with salt and dried rosemary. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Meat’’ button and cook for 15 minutes on high pressure.
When done, perform a quick release and carefully open the lid. Stir in chopped kale and seal the lid again. Let it sit for 10 minutes before serving.
Optionally, sprinkle with some more herbs or spices before serving.
Per Serving(Calories 234| Total Fats 4.9g | Net Carbs: 4.6g | Protein: 39.1g |Fiber: 1.5g)
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