Ingredients

  • 1
    cup
  • 4
    cups
    chicken stock
  • 4
    cups
    chicken bone broth
  • 1
    lb
    chicken breast (2 large chicken breasts)
  • 2
    cups
    lacinato kale, destemmed, thinly sliced
  • 2
    cups
    butternut squash, large cubes
  • 1
    cups
    cremini mushrooms, quartered
  • 1
    cups
    sweet onion, large diced
  • 5
    sprigs thyme, whole
  • 2
    sage leaves, whole
  • 1
    bay leaf
  • 2
    tbsp
    butter, unsalted
  • 1
    tbsp
    garlic, minced
  • Sea salt to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 10
Amount Per Serving
Calories: 260
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 60mg 20%
Total Carbohydrate: 20g 7%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 27g 54%

Instructions

  1. Add all ingredients to Instant Pot. Make sure all ingredients are submerged in the chicken stock.
  2. Pressure cook the soup: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 15 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.
  3. Remove chicken and dice or shred. Return chicken to the Instant Pot. Remove thyme sprigs, sage leaves, and bay leaf.
  4. Carefully open the lid and ladle into desired bowls. Enjoy!

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