Pressure Cooker Low Carb Chicken Kale Soup: Comfort in a Bowl

There’s nothing quite like coming home after a long workday, knowing you can have a wholesome, satisfying meal ready in minutes. That’s exactly what this Pressure Cooker Low Carb Chicken Kale Soup delivers – a perfect blend of convenience and nutrition without sacrificing flavor. The magic of the pressure cooker transforms simple ingredients into a rich, hearty soup that tastes like it’s been simmering all day, when in reality, it takes just a fraction of the time.

This Pressure Cooker Low Carb Chicken Kale Soup combines tender chicken, nutrient-packed kale, and aromatic spices for a meal that satisfies both your hunger and your health goals. The comforting aroma of cinnamon and cloves wafting through your kitchen will make everyone wonder what delicious creation you’re cooking up. With each spoonful, you’ll taste the savory chicken broth enhanced by warming spices, creating a perfectly balanced flavor profile that’s both familiar and excitingly different.

Why You’ll Love This Pressure Cooker Low Carb Chicken Kale Soup

• ✅ Quick Pressure Cooker Low Carb Chicken Kale Soup recipe ready in under 30 minutes for busy weeknights
• ✅ Perfect healthy Pressure Cooker Low Carb Chicken Kale Soup for keto and low-carb dieters at just 4g net carbs per serving
• ✅ Simple Pressure Cooker Low Carb Chicken Kale Soup using pre-cooked chicken for maximum convenience
• ✅ High protein Pressure Cooker Low Carb Chicken Kale Soup that keeps you satisfied for hours
• ✅ Make-ahead friendly Pressure Cooker Low Carb Chicken Kale Soup that tastes even better the next day
• ✅ Budget-friendly Pressure Cooker Low Carb Chicken Kale Soup that makes the most of simple ingredients

Ingredients for Pressure Cooker Low Carb Chicken Kale Soup

• 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great!)
• 12 ounces frozen kale (fresh works too – use about 6 cups chopped)
• 1 medium onion, chopped (about 1 cup)
• 4 cups water or chicken broth (use broth for more flavor)
• 1 tablespoon chicken bouillon paste (omit if using chicken broth)
• 1/2 teaspoon ground cinnamon
• 1/16 teaspoon ground cloves (just a pinch)
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt (adjust to taste)

Dietary Swaps and Additions:

• For extra fat to meet keto macros, add 2-3 tablespoons of olive oil or heavy cream
• To increase protein, add 1 can of white beans (note: this will increase carb count)
• Make it spicy by adding 1/4 teaspoon red pepper flakes
• For extra depth of flavor, add 1 bay leaf and 1 teaspoon of thyme

How to Make Pressure Cooker Low Carb Chicken Kale Soup – Step by Step

Preparation Phase

Step 1: Prepare all ingredients before starting. If using uncooked chicken instead of pre-cooked, cut 1.5 pounds of chicken breast into 1-inch cubes.

Step 2: Turn your pressure cooker to the sauté function. Add 1 tablespoon of olive oil if desired (optional but adds flavor).

Step 3: Add the chopped onions to the pot and sauté for 2-3 minutes until they begin to turn translucent.

Step 4: Add the minced garlic and continue to sauté for another 30 seconds until fragrant. Be careful not to burn the garlic.

Cooking Phase

Step 5: Add the water or chicken broth to the pot. If using water, add the chicken bouillon paste and stir until dissolved.

Step 6: Add the cooked chicken breast. (If using raw chicken, add it now instead of the cooked chicken.)

Step 7: Sprinkle in the cinnamon, ground cloves, black pepper, and salt. Stir to combine all ingredients.

Step 8: Add the frozen kale to the pot. No need to thaw it first.

Step 9: Secure the pressure cooker lid and set the valve to the sealing position.

Step 10: Set the pressure cooker to high pressure for 5 minutes. (If using raw chicken, set for 8 minutes instead.)

Step 11: Once the cooking cycle is complete, perform a quick release by carefully turning the valve to the venting position.

Step 12: Open the lid away from your face to avoid the hot steam. Stir the soup.

Step 13: Taste and adjust seasonings as needed. If the soup tastes bland, add more salt or bouillon.

Pro Tips for Making the Best Pressure Cooker Low Carb Chicken Kale Soup

• The secret to the best Pressure Cooker Low Carb Chicken Kale Soup is in the spices. Don’t skip the cinnamon and cloves – they create a unique and delicious flavor profile.
• For meal prep, make a double batch of this Pressure Cooker Low Carb Chicken Kale Soup and freeze in individual portions.
• If you prefer a thicker soup, mix 1 tablespoon of xanthan gum with 2 tablespoons of water and stir into the hot soup after cooking.
• Can’t find frozen kale? Fresh works perfectly – just remove the tough stems and roughly chop the leaves.
• Add a splash of apple cider vinegar or fresh lemon juice just before serving to brighten all the flavors.
• For a more traditional flavor profile, substitute the cinnamon and cloves with 1 teaspoon Italian seasoning and 1/2 teaspoon dried rosemary.

Best Ways to Serve Pressure Cooker Low Carb Chicken Kale Soup

This versatile Pressure Cooker Low Carb Chicken Kale Soup can be enjoyed in numerous ways:

• Serve in a deep bowl with a sprinkle of grated Parmesan cheese on top
• Add a dollop of sour cream for extra richness and tanginess
• Pair with a side of almond flour crackers or cheese crisps for dipping
• For a complete meal, serve alongside a simple side salad with olive oil dressing
• Garnish with fresh herbs like parsley or thyme for added flavor and presentation
• For non-keto eaters, offer a side of crusty bread for dipping

Nutritional Information for Pressure Cooker Low Carb Chicken Kale Soup

Per Serving (1.5 cups):

• Calories: 185 kcal
• Protein: 24g
• Fat: 7g
• Total Carbs: 6g
• Fiber: 2g
• Net Carbs: 4g
• Sodium: 725mg
• Potassium: 455mg

This Pressure Cooker Low Carb Chicken Kale Soup is ideal for those following keto, low-carb, or high-protein diets. It’s naturally gluten-free and can be made dairy-free by avoiding cheese or cream garnishes.

Storage & Leftovers

This Pressure Cooker Low Carb Chicken Kale Soup actually tastes even better the next day as the flavors continue to develop!

• Refrigeration: Store in an airtight container for up to 4 days in the refrigerator.
• Freezing: Freeze in individual portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags.
• Reheating: The best way to reheat Pressure Cooker Low Carb Chicken Kale Soup is on the stovetop over medium heat until just simmering. Alternatively, microwave for 2-3 minutes, stirring halfway through.
• Reviving Leftovers: If the soup thickens in storage, add a splash of chicken broth when reheating to restore the original consistency.

Frequently Asked Questions about Pressure Cooker Low Carb Chicken Kale Soup

What are the benefits of making Low Carb Chicken Kale Soup in a pressure cooker?

Using a pressure cooker for your Low Carb Chicken Kale Soup dramatically reduces cooking time while intensifying flavors. The pressure cooking method forces liquid into the ingredients, resulting in tender chicken and perfectly cooked kale in minutes instead of hours. Additionally, the sealed environment preserves more nutrients and requires less energy than traditional stovetop cooking methods.

Can I use frozen chicken for Pressure Cooker Low Carb Chicken Kale Soup?

Yes, you can use frozen chicken directly in your Pressure Cooker Low Carb Chicken Kale Soup, but you’ll need to adjust the cooking time. For frozen chicken breasts, set the pressure cooker for 12 minutes instead of 8 minutes. Make sure the chicken pieces aren’t stuck together for even cooking. Remember to check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

How long does it take to cook Low Carb Chicken Kale Soup in a pressure cooker?

The actual pressure cooking time for Low Carb Chicken Kale Soup is only 5 minutes when using pre-cooked chicken or 8 minutes with raw chicken. However, you’ll need to add approximately 10 minutes for the pressure cooker to reach pressure and another 5 minutes for preparation. Including the quick release time, you can have a delicious Pressure Cooker Low Carb Chicken Kale Soup ready in about 25 minutes total.

What can I substitute for kale in Low Carb Chicken Kale Soup?

If kale isn’t your preference, there are several low-carb alternatives for your Low Carb Chicken Kale Soup. Spinach works wonderfully but should be added after pressure cooking (during the last minute) to prevent overcooking. Collard greens, Swiss chard, or cabbage are excellent substitutes with similar cooking times to kale. Each will provide different textures and flavor profiles while maintaining the soup’s low-carb benefits.

Conclusion

This recipe proves that healthy eating doesn’t have to be complicated or time-consuming. In just about 30 minutes, you can create a nourishing meal that’s packed with protein, low in carbs, and bursting with flavor. The unique combination of warm spices with tender chicken and nutrient-rich kale makes this soup stand out from typical chicken soup recipes.

Whether you’re following a keto lifestyle, looking to incorporate more vegetables into your diet, or simply need a quick and satisfying meal for busy weeknights, this recipe deserves a spot in your regular meal rotation. The best part? It’s even better the next day, making it perfect for meal prep and planned leftovers.

What special touches do you add to your chicken soups? Have you tried the cinnamon and clove combination before? Share your experience in the comments below, and don’t forget to save this recipe for the next time you need a comforting yet healthy meal in a hurry!

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