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.
Servings 12 servings
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.
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Nutrition
Calories: 147kcal | Carbohydrates: 14g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 955mg | Potassium: 723mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9564IU | Vitamin C: 68mg | Calcium: 119mg | Iron: 2mg