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Instant Pot Kale, Squash and Chicken Soup (Paleo, Whole30, Low-Carb)
Rich in nutrition from bone broth, low-carb vegetables, and leftover roast chicken. This pressure cooker meal is a soothing, light yet hearty stew and makes a great 30-minute meal.
Course
Soup
Cuisine
Italian
Keyword
budget friendly, Dairy-free, GAPS, kid friendly,, low-carb, Nut-free, one-pot/pan, paleo, pressure cooker,, primal, quick & easy,, Whole 30
Prep Time
22
minutes
Cook Time
8
minutes
Total Time
30
minutes
Servings
12
servings
Calories
147
kcal
Author
Anya @ Prepare & Nourish
Cost
$8
Ingredients
2
tablespoons
cooking fat such as avocado oil, lard, tallow, or butter
1
yellow onion
diced
5
large garlic cloves
minced
2
tablespoon
Italian Seasoning
1
18 oz. jar diced tomatoes
1
small butternut squash
peeled & diced
3
quarts
chicken bone broth
3
cups
shredded chicken
6
large kale leaves
destemmed & roughly chopped
1
small lemon
juiced
salt & pepper to taste
parmesan cheese to garnish
optional
Instructions
Press
"Saute"
function on Instant Pot. Add cooking fat to melt.
Add diced onions and saute until translucent and soft. Add garlic and seasoning and saute for 1 more minute to release flavor.
Add diced tomatoes, diced squash, and broth. Close lid, set valve to
"sealing"
position. Press
"Manual"
and reduce time to 8 minutes.
When the cooking cycle has completed. allow to
naturally release pressure
. Carefully open lid when safety valve is down. (see note)
Add cooked chicken and prepared kale. Press "
Saute"
function again to bring everything to temperature. Check for salt and season as needed.
Stir to combine everything. Garnish with parmesan cheese, if desired.
Notes
*If in a rush, you can also do "QPR" (quick pressure release) and proceed as instructed.
|
Nutrition Information Disclaimer
|
Nutrition
Calories:
147
kcal
|
Carbohydrates:
14
g
|
Protein:
12
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
26
mg
|
Sodium:
955
mg
|
Potassium:
723
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
9564
IU
|
Vitamin C:
68
mg
|
Calcium:
119
mg
|
Iron:
2
mg