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4.75 from 4 votes

Instant Pot Chicken and Kale Soup

Course Appetizer, Soup
Cuisine Chinese
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 312kcal

Ingredients

  • 2 tbsp butter
  • 1 medium onion chopped
  • 1 cup Parmesan cheese
  • 2 bay leaves
  • 1/4 tsp dried oregano crushed
  • 1/4 tsp dried thyme crushed
  • to taste Freshly ground black pepper,
  • 4 cup low-sodium chicken broth
  • 1 cup water
  • 1 pound cooked chicken shredded
  • 2 cup fresh kale trimmed and chopped
  • 1/2 tsp Worcestershire sauce

Instructions

  • Put the butter in the Instant Pot and select “Sauté”. Then add the celery and onion and cook for about 5 minutes. Add bay leaves, herbs and black pepper and cook for about 1 minute.
  • Select “Cancel” and stir in the broth and water. Next, secure the lid and select “Soup” and just use the default time of 4 minutes. Select “Cancel” and carefully do a quick release.
  • Remove the lid and stir in the chicken, cheese and kale. Select “Sauté” and cook for about 1-2 minutes more.
  • Stir in Worcestershire sauce and serve immediately.

Nutrition

Calories: 312kcal