Try this Instant Pot kale soup. It is a quick and easy stew with incredibly tender chicken cooked in diced tomatoes. I added kale for extra green power! Serve over cauli-rice for a complete and perfect keto meal.
Ingredients
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1 tablespoon butter
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½ onion, chopped
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2 boneless chicken breasts, diced
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1 (14.5 ounce) can diced tomatoes
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3 cups chopped kale
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1 cup chicken broth
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½ teaspoon salt
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½ teaspoon garlic powder
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½ teaspoon oregano
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¼ teaspoon ground black pepper
Description
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot. Cook and stir onion in hot butter until soft and tender, about 3 minutes. Add chicken; cook and stir until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
