Description
This Pressure Cooker Low Carb Chicken Kale Soup is a quick and satisfying meal option perfect for busy weeknights. It combines tender chicken, nutrient-rich kale, and aromatic spices in a pressure cooker to create a rich, flavorful soup in just 30 minutes.
Ingredients
Scale
- 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)
Instructions
- Prepare all ingredients before starting. If using uncooked chicken instead of pre-cooked, cut 1.5 pounds of chicken breast into 1-inch cubes.
- Turn your pressure cooker to the sauté function. Add 1 tablespoon of olive oil if desired (optional but adds flavor).
- Add the chopped onions to the pot and sauté for 2-3 minutes until they begin to turn translucent.
- Add the minced garlic and continue to sauté for another 30 seconds until fragrant. Be careful not to burn the garlic.
- Add the water or chicken broth to the pot. If using water, add the chicken bouillon paste and stir until dissolved.
- Add the cooked chicken breast. (If using raw chicken, add it now instead of the cooked chicken.)
- Sprinkle in the cinnamon, ground cloves, black pepper, and salt. Stir to combine all ingredients.
- Add the frozen kale to the pot. No need to thaw it first.
- Secure the pressure cooker lid and set the valve to the sealing position.
- Set the pressure cooker to high pressure for 5 minutes. (If using raw chicken, set for 8 minutes instead.)
- Once the cooking cycle is complete, perform a quick release by carefully turning the valve to the venting position.
- Open the lid away from your face to avoid the hot steam. Stir the soup.
- Taste and adjust seasonings as needed. If the soup tastes bland, add more salt or bouillon.
Notes
- The secret to the best 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 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: N/A
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 0
- Sodium: 725
- Fat: 7
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 24
- Cholesterol: 0
Keywords: pressure cooker, low carb soup, chicken kale soup, keto soup, fast soup recipe