Chicken Sweet Potato and Kale Soup (Instant Pot Recipe: Gluten Free and Whole 30 Compliant

• Gluten free
• Paleo

• Meat

  • 1 package Chicken breast or chicken, tenders

• Produce

  • 1 bag Baby kale
  • 1 Oregano
  • 3 Sweet potatoes, small
  • 1 Thyme

• Canned Goods

  • 3 32-oz containers Chicken broth, reduced sodium

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on themamamaven.com

Description

Ingredients

• Ingredients:
• 3 small sweet potatoes
• 3 32-oz containers of reduced-sodium chicken broth (12 cups of broth)
• 1 package chicken breast or chicken tenders, cut up
• 1 container Trader Joes Mirapoix (carrots, celery, and onions) -- can sub in ½ onion: 3 carrots: 3 celery stalks to equal these.
• Salt to taste
• Extra Virgin olive oil to taste (you can sub in coconut oil)
• Baby Kale (one bag)
• Oregano to taste
• Thyme to taste

Directions

• Set your Instant Pot to Saute
• Add olive oil to coat the bottom (2-3 tablespoons should do it). Add more if you need it.
• Add mirapoix (carrots, celery, and onions) and cut up chicken breast.
• Cook until the chicken is no longer pink
• Shut off on your Instant Pot.
• Add everything BUT the kale to your Instant Pot.
• Seal your lid and set the knob to sealing.
• Set it to high pressure for 8 minutes.
• When its done, let it do a natural pressure for 10-15 minutes (ie. turn it off and dont touch it).
• Release the vent so any steam goes out.
• Open your Instant Pot and add your baby kale.
• Close the lid and lock it. Set it for another minute on high pressure.
• Do a quick release (release the vent when its done and watch out for the steam).
• Serve!