- 1 tbsp canola or olive oil
- 1 large onion, diced
- 8 stalks of celery, diced
- 6 cloves garlic, minced
- 2 tsp oregano
- 1 tsp cumin
- 2 lbs sweet potato
- 1 can (798 ml or 28 oz) diced tomatoes
- 3-4 cups cooked chicken or turkey *see note
- 2 cups chopped kale *see note
- 2 tbsp chicken bouillon paste (I like the Better Than Bouillon brand)
- 8 cups water
- 1 tsp salt
- ¾ cup fresh cilantro
- Place the oil, onion, and celery in the pot of the Instant Pot.
- Press “saute” and cook and stir until the onions are soft and start to turn brown. The saute setting is pretty hot so you need to stir frequently to prevent burning.
- Meanwhile, dice the sweet potato.
- Once the onions are ready, add the garlic, oregano, and cumin. Saute and stir for one minute.
- Add in the diced sweet potato and can of diced tomatoes.
- Put the lid on the Instant Pot and choose manual and then 4 minutes. Make sure the vent is set to “seal.”
- Meanwhile, dice the cooked chicken. I like to buy a rotisserie chicken from Costco and use this. You can also use leftover Thanksgiving turkey or cook up a few chicken breasts or thighs.
- Roughly chop the cilantro and kale.
- Boil the water in a kettle. This isn’t actually necessary but it speeds up the soup making and aren’t we using an Instant Pot to make meal prep go faster?
- Measure the water and stir in the bouillon paste and salt.
- Once the Instant Pot is done cooking, cover the vent with a tea towel and turn the vent to “venting.” Releasing the pressure will take about 1-2 minutes.
- Open the lid and add in the diced chicken, kale, cilantro, and bouillon/water mix.
- Set to “saute” and heat until hot enough to eat!
- Kale, spinach, or swiss chard can be used.
- Leftover Thanksgiving turkey or rotisserie chicken works great!
- Serving Size: 1/8 recipe
- Calories: 249
- Sugar: 9.5g
- Fat: 3.5g
- Carbohydrates: 33.5g
- Fiber: 6g
- Protein: 21.5g