Flavorful Instant Pot Chicken Soup with Kale

Here is my go-to Instant Pot chicken soup recipe, loaded with tender chicken, fresh kale, and plenty of vegetables in a flavorful broth that tastes like it simmered all day.

This soup has become my family’s favorite comfort meal during cold Portland winters. I usually make a big batch on Sundays so we have plenty for weekday lunches. Nothing better than having homemade soup ready to heat up when you’re feeling under the weather, right?

What Kind of Kale Should I Use?

For soup recipes, curly kale and Tuscan kale (also called lacinato or dinosaur kale) are both excellent choices. Curly kale is the most common type you’ll find at the grocery store – it has ruffled edges and a slightly peppery taste that holds up well during cooking. Tuscan kale has darker, flatter leaves and a slightly sweeter, more tender texture that some people prefer. Whichever type you choose, make sure to remove the tough center stems and tear or chop the leaves into bite-sized pieces. For the freshest flavor, look for kale with deep green leaves that aren’t wilted or yellowing.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:

• Chicken thighs: While chicken thighs give the best flavor, you can use bone-in chicken breasts or even a whole cut-up chicken. If using boneless pieces, reduce cooking time by 2-3 minutes.
• Kale: Not a kale fan? Swap it with spinach, Swiss chard, or collard greens. If using spinach, add it at the very end since it cooks much faster than kale.
• Crimini mushrooms: Any mushroom variety works here – white button, shiitake, or portobello mushrooms are all good options. You can even leave them out if mushrooms aren’t your thing.
• Italian seasoning: If you don’t have the mix, use a combination of dried basil, oregano, and thyme – about 1 teaspoon each.
• Cornstarch: For thickening, you can use arrowroot powder (same amount) for a paleo option, or skip it altogether for a brothier soup.
• Chicken broth: Store-bought or homemade both work fine. For extra flavor, you can use bone broth, or in a pinch, water with chicken bouillon cubes (use 4 cubes).

Watch Out for These Mistakes While Cooking

The biggest challenge with Instant Pot soups is adding all ingredients at once, which can lead to overcooked vegetables and mushy kale – instead, cook the chicken first with seasonings, then add the kale and mushrooms during the last few minutes. A common mistake is not skimming off the foam that forms after pressure cooking the chicken, which can make your soup cloudy and less appetizing – take a minute to remove it with a spoon for a clearer broth. To keep the kale bright green and maintain its nutrients, avoid the temptation to pressure cook it – simply stir it in after releasing the pressure and let it wilt naturally from the residual heat. For the most flavorful results, don’t skip browning the chicken thighs using the Instant Pot’s sauté function first, as this creates a deeper, richer broth that makes all the difference.

What to Serve With Chicken Soup?

This hearty chicken soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty sourdough bread or some warm dinner rolls are perfect for soaking up all that tasty broth. If you’re keeping things low-carb, try some cheese crisps or almond flour crackers on the side. For a complete meal, I like to add a simple side salad with lemon vinaigrette – the bright, fresh flavors work really well with the warm, cozy soup.

Storage Instructions

Keep Fresh: This cozy chicken soup will stay good in an airtight container in your fridge for up to 4 days. The flavors actually get even better after a day or two as everything mingles together! The kale holds up surprisingly well without getting too mushy.

Freeze: This soup is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Pro tip: leave a little space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your soup again, just heat it up on the stovetop over medium-low heat until it’s nice and hot, or pop it in the microwave for a few minutes. If frozen, thaw overnight in the fridge first. Give it a good stir before serving to mix everything back together.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 150-170 g
• Fat: 80-90 g
• Carbohydrates: 30-40 g

Ingredients

For the chicken and broth:

• 4 cups water
• 4 cups chicken broth (I use Pacific Foods organic chicken broth for depth of flavor)
• 3 lb bone-in, skin-on chicken thighs

For the soup:

• 1 tsp garlic powder
• 2 tbsp water
• 1 tbsp Italian seasoning
• 1 bunch kale (leaves chopped into 1-inch pieces)
• 16 oz sliced crimini mushrooms
• 1/2 tsp sea salt
• 1 tbsp cornstarch

Step 1: Cook the Chicken

Place chicken thighs and water into the pressure cooker.

Make sure the lid is securely attached and set the valve to the sealed position.

Pressure cook on high for 20 minutes.

Once the cooking cycle is complete, manually release the pressure.

Carefully remove the chicken and let it cool enough to handle.

Step 2: Debone and Prepare Broth

After the chicken has cooled, debone the chicken and remove the skin.

Next, strain the broth to remove any impurities.

Return the shredded chicken and the strained broth back to the pressure cooker.

Step 3: Add Remaining Ingredients

Add all the remaining ingredients to the pressure cooker with the chicken and broth.

Once again, attach the lid securely and set the valve to the sealed position.

Pressure cook on high for 1 minute.

Step 4: Final Touches and Serve

After the cooking is done, manually release the pressure.

Open the lid carefully and add salt and pepper to taste.

Ladle the dish into bowls and serve hot.

Enjoy your flavorful and nourishing meal!