This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
On Mondays, I work up way uptown in NYC, near Columbia University. And when I can get out for lunch, I like to frequent a local restaurant for falafel. One time I was there, I saw that a chicken sweet potato and kale soup was on the menu. Intrigued, I decided to order it. I was worried that it would be too spicy, but alas – it was absolutely perfect.
So much so that every Monday I would go back and order it. I had asked the manager for the recipe and she never sent it to me. No worries– after googling it, I found Skinny Taste’s recipe and adapted for my taste and to use in my beloved Instant Pot. Enjoy this recipe for Chicken, Sweet Potato, and Kale Soup.. but in the Instant Pot.
This is a gluten free soup and Whole 30 compliant. And it’s absolutely delicious.
You’re welcome.
Chicken Sweet Potato and Kale Soup (Instant Pot)
Ingredients:
3 small sweet potatoes, cubed
3 32-oz containers of reduced-sodium chicken broth (12 cups of broth). I used Swanson’s Natural Goodness Broth (no MSG and it’s Gluten Free, but the sodium is still on the higher side- 570mg).
1 package chicken breast or chicken tenders, cut up
1 container Trader Joe’s Mirapoix (carrots, celery, and onions) — can sub in 1/2 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
Instructions:
Set your Instant Pot to the Saute setting.
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).
Then add your cut up raw chicken breast.
Stir and cook until the chicken is no longer pink
Shut off (hit off) your Instant Pot.
Add everything BUT the kale to your Instant Pot.
Add spices.
Seal your lid and set the knob to “Sealing”.
Set it to high pressure for 8 minutes.
When it’s done, let it do a natural pressure for 10-15 minutes (ie. turn it off and don’t 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 it’s done and watch out for the steam).
Serve!
If you don’t have an Instant Pot (you should get one!). Seriously, if you don’t, use my ingredients, but follow Skinny Taste’s directions!
My daughter loved this soup.
Chicken Sweet Potato and Kale Soup (Instant Pot Recipe: Gluten Free and Whole 30 Compliant)
Ingredients
- Ingredients:
- Ingredients:
- 3 small sweet potatoes
- 3 small sweet potatoes
- 3 32- oz containers of reduced-sodium chicken broth 12 cups of broth
- 3 32- oz containers of reduced-sodium chicken broth 12 cups of broth
- 1 package chicken breast or chicken tenders cut up
- 1 package chicken breast or chicken tenders cut up
- 1 container Trader Joe's <g class="gr_ gr_136 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="136" data-gr-id="136">Mirapoix</g> carrots, celery, and onions -- can sub in 1/2 onion: 3 carrots: 3 celery stalks to equal these.
- 1 container Trader Joe's <g class="gr_ gr_136 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="136" data-gr-id="136">Mirapoix</g> carrots, celery, and onions -- can sub in 1/2 onion: 3 carrots: 3 celery stalks to equal these.
- Salt to taste
- Salt to taste
- Extra Virgin olive oil to taste you can sub in coconut oil
- Extra Virgin olive oil to taste you can sub in coconut oil
- Baby Kale one bag
- Baby Kale one bag
- Oregano to taste
- Oregano to taste
- Thyme to taste
Instructions
- 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 <g class="gr_ gr_130 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="130" data-gr-id="130">mirapoix</g> (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 it's done, let it do a natural pressure for 10-15 minutes (ie. turn it off and don't 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 it's done and watch out for the steam).
- Serve!
This post contains affiliate links.
What size package of chicken breasts? About 1 lb? 2 lbs? More?
I used around 1.5 lbs!
I have the bigger instant pot-9qt. DOes that change the recipe??
I don’t think so. I would keep the same. Mine was almost at the top.
I want to try it
Did you mean to set the vent to Venting instead of Sealing??? I followed your directions exactly as my first try with IP, but the timer never kicked in (which I assumed it was from the vent being open and pressure couldn’t build).
Can you please clarify? Thanks.
Hi Diana,
I’m so sorry, it should have been on sealing. However, pressure should have built anyway. Were you able to salvage your soup?