Chicken, Butternut Squash, Kale, and Bean InstantPot Soup
This healthy and delicious soup packed with vegetables is a quick and easy meal on anytime you're super busy. Put it all together in under 15 minutes.
Equipment
- 1 InstantPot or Ninja Foodi 8 Qt Pressure Cooker & Air Fryer
Ingredients
- 1 tbsp olive oil extra virgin
- 2-3 lbs chicken breast or ground chicken
- 1 tsp salt
- 1 tsp pepper, black
- 1 whole small onion chopped
- 2 stalks celery chopped
- 4 whole carrots chopped
- 1 whole butternut squash peeled and chopped into 1 inch cubes
- 3 tsp garlic minced
- 4 cups chicken stock
- 2 cups water
- 2 cups heavy cream or whole milk
- 1 cup parmesan cheese grated
- 2 cups kale
- 31 oz canned white beans
- 1 tbsp barbecue seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp crushed red pepper flakes
Instructions
- Press "Saute" on pressure cooker for 10-12 minutes
- Add olive oil to pot
- Add chicken breast then salt and pepper and cook for 6 minutes, about 3 minutes per side. if using ground chicken then break up into smaller pieces.
- Add onions, celery, carrots, butternut squash, and garlic. Stir.
- Add chicken stock, water, heavy cream (or whole milk if using), parmesan cheese, kale, and beans. Stir.
- Add barbecue seasoning, paprika, garlic powder, onion powder, and red pepper flakes. Stir.
- Put lid on. Move pressure valve to "Sealing". Pressure cook for 20 minutes.
- Once complete, if you used whole chicken breasts then take out of pot and cut into bite size pieces. Salt and pepper to taste and top with extra parmesan.
Notes
This recipe is very adjustable and you can substitute raw chicken breasts for ground chicken or frozen chicken, whatever you have on hand.
