Servings: 4 servings
Calories: 543kcal
Equipment
- 1 Pressure Cooker
Ingredients
- 2 tablespoon avocado oil
- 1 ½ cups medium onion chopped
- 1 ½ cups carrots chopped
- 2 cups chopped kale
- 8 celery stalks
- 1 teaspoon salt or more, to taste
- ½ teaspoon black pepper or more, to taste
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 4 cups chicken broth
- 4 cups water
- 1 whole chicken
Instructions
- Place the oil, onion, carrots, kale, and celery in the Instant Pot, along with the salt and pepper. Turn on the "saute" function and cook for a few minutes, stirring with a wooden spoon.
- Turn off the saute feature. Then, add the chicken, 4 cups of chicken broth, and 4 cups of water.
- Seal the lid and set the timer for 25 minutes.
- Release the pressure when it's finished cooking. Then, transfer the chicken from the pot to a cutting board. Remove the meat from the bones and add the meat back into the pot.
- Stir the soup to recombine the ingredients. Serve and enjoy!
Nutrition
Serving: 1meal | Calories: 543kcal | Carbohydrates: 13g | Protein: 39g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 1646mg | Potassium: 787mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11682IU | Vitamin C: 42mg | Calcium: 154mg | Iron: 3mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!