203
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 11⁄3 cups
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 45 mins
Lean chicken breast and hearty kale are a perfect flavor pairing! Ground chicken breast helps keep the calories under control in this protein-packed soup.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Quick |
2 tsp olive oil
8oz (225g) ground chicken breast
1⁄2 cup chopped onion
1 clove garlic, minced
1 cup chopped carrot
6 cups trimmed and chopped kale
2 tsp chopped fresh rosemary
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
4 cups From-Scratch Chicken Stock or low-sodium chicken stock
15oz (420g) can cannellini beans, rinsed and drained
4 tbsp grated Parmesan cheese
1. Select Sauté, and add the olive oil to the inner pot. Add the chicken and sauté for 3–4 minutes, or until the chicken is lightly browned.
2. Add the onion, garlic, carrot, and kale to the pot, and season with the rosemary, kosher salt, and pepper. Sauté for 2 minutes, and then stir in the chicken stock.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.
4. Remove the lid, stir in the beans, and then cover for 10 minutes to allow the beans to heat through.
5. Ladle the soup into serving bowls and top each serving with 2 teaspoons of the Parmesan. Serve hot.
Total fat 7g Saturated fat 2g |
Cholesterol 37mg Sodium 455mg |
Carbohydrates 19g Dietary fiber 6g |
Sugars 3g Protein 18g |