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Instant Pot Chicken Soup with Mushrooms and Kale
Perfect for a cold winter day, this Instant Pot Chicken Soup with Mushrooms and Kale is super quick to make but has an all-day taste thanks to the pressure cooker. This healthy soup recipe is great for dinner, lunch or meal prep. It is Keto, Paleo and Whole 30 friendly as well as gluten free and dairy free.
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Servings: 6
Calories: 575kcal
Ingredients
- 3 Lbs Bone-In Skin-On Chicken Thighs
- 4 Cups Water
- 32 ounces Chicken Stock*
- 1/2 teaspoon Sea Salt
- Fresh Cracked Pepper
- 1 Tablespoon Dried Italian Seasoning
- 1 teaspoon Garlic Powder
- 16 ounces Crimini Mushrooms (sliced)
- 1 Large Bunch Kale (stems removed, chopped)
- 1 Tablespoon Cornstarch + 2 Tablespoons Water - mixed together (optional) omit for Whole30, Paleo & Keto
Instructions
- Place chicken thighs and water into pressure cooker. Attach lid and set valve to sealed position. Pressure cook on high for 20 minutes. Manually release pressure, remove chicken and let cool enough to handle.
- Debone chicken and remove skin, strain broth then return shredded chicken and broth to pressure cooker.
- Add all remaining ingredients. Attach lid and set valve to sealed position. Pressure cook on high 1 minute. Manually release pressure. Salt and pepper to taste. Serve.
Notes
*If you do not want to use store bought chicken stock, start the first step with 8 cups of water instead of 4.
Nutrition
Serving: 1g | Calories: 575kcal | Carbohydrates: 12g | Protein: 60g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 23g | Cholesterol: 295mg | Sodium: 816mg | Fiber: 1g | Sugar: 4g
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