Make this delicious low carb chicken kale soup with leftover cooked chicken, kale, and warm, winter spices in your Instant Pot or pressure cooker for a soul-satisfying, low carb soup that’s perfect for cold winter nights.
This soup was just about as impossible to name as it was easy to make. I asked in my Facebook Group and people had lots of wonderful–and often amusing suggestions for this. The problem is, if I told you to make a soup with cinnamon and cloves in it you’d never actually do it, now would you?
The most appropriate suggestion for this was “Trust me Chicken Soup” and I wish I could just call it that. Because trust me, this is some good low carb chicken soup.
Some other suggestions were “Cinn-ful soup”, Spiced Chicken and Kale Soup, WInter Spiced Chicken and Kale soup, Warming Chicken and Kale soup–and all of those names are perfectly appropriate for this soup.
I also like it because it’s perfect for lazy days. I used leftover cooked chicken to make this soup so it also came together extremely quickly. I like these types of soups that you can make with leftovers and freezer vegetables and a few little spices.
I mean look what went into this soup. Onions, leftover cooked chicken, frozen kale, cinnamon, cloves and chicken broth. Does it get simpler than that??
If you wanted to make this with raw chicken, I’d cut it into bite size pieces, and cook as directed. The 5 minuets under pressure will be sufficient to cook small pieces of chicken.
WHAT’S WITH THE CINNAMON AND CLOVES IN SOUP??
Okay yes I made up this soup. But in my defense, I’m not the only one who uses these types of spices in savory dishes. Many Moroccan and Algerian dishes use this combination. One of my readers reminded me that Cuban Picadillo uses a similar spice combination.
I actually once had a Jordanian chicken soup with Israeli couscous in it that had a similar spice profile. In fact, I had that soup once in my life, almost 16 years ago, and I STILL remember it. So yes, it may be an unusual combination, but it’s not utterly crazy.
It tastes like warm, winter bowl of comfort and flavor. A lovely warming soup, with just a touch of the exotic about it.
I’d love to hear from you and have you rate this recipe in the card below if you try it.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER LOW CARB CHICKEN KALE SOUP:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- Ground Cinnamon
- Ground Cloves
OTHER PRESSURE COOKER LOW CARB SOUPS:
- Hot and sour soup
- Italian sausage and kale soup
- Chicken poblano soup
- Thai Yellow Curry Soup
Pressure Cooker Low Carb Chicken Kale Soup
Ingredients
- ▢ 2 cups cooked chicken breast
- ▢ 12 ounces Frozen Kale
- ▢ onions, chopped
- ▢ 4 cups Water , Or chicken broth
- ▢ 1 tablespoon Chicken Bouillon Paste , or other chicken broth mix
- ▢ 1/2 teaspoon Ground Cinnamon
- ▢ 1/16 teaspoon Ground Cloves
- ▢ 2 teaspoons Minced Garlic
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1 teaspoon Kosher Salt
Instructions
- Place all ingredients in the inner liner of your Instant Pot or pressure cooker.
- Cook on high pressure for five minutes, and allow it to release pressure naturally for 10 minutes.
- Release any remaining pressure, taste and adjust seasonings as needed.
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Pressure Cooker Low Carb Chicken Kale Soup
Ingredients
- 2 cups cooked chicken breast
- 12 ounces Frozen Kale
- onions, chopped
- 4 cups Water Or chicken broth
- 1 tablespoon Chicken Bouillon Paste or other chicken broth mix
- 1/2 teaspoon Ground Cinnamon
- 1/16 teaspoon Ground Cloves
- 2 teaspoons Minced Garlic
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Kosher Salt
Instructions
- Place all ingredients in the inner liner of your Instant Pot or pressure cooker.
- Cook on high pressure for five minutes, and allow it to release pressure naturally for 10 minutes.
- Release any remaining pressure, taste and adjust seasonings as needed.
Pressure Cooker Low Carb Chicken Kale Soup https://twosleevers.com/low-carb-chicken-kale-soup/
Beetroot Salad with yogurt, peanuts, and cilantro is so easy when you use your Instant Pot or Pressure Cooker to cook beets. You’ll fall in love with this classic Indian side dish.
Not everyone loves beets, and I don’t know that I could just chow down on an entire cooked beet by itself. But if you like them and are wondering how to prepare beets , let me tell you one the easiest ways. My favorite way for cooking beets is in the Instant Pot.
This is a classic cold dish that we make in India, and it’s been a while since we made it so I thought I’d try it, especially since having an Instant Pot makes it so easy to cook beets .
I cooked them the night before and decided to just leave them in the fridge but they were so easy to peel once they were cooked, even when they were cold.
How To Cook Beets
Instant Pot Beets Cooking Time
When cooking beets for your beetroot salad, it’s important to cook them for the correct amount of time to get the texture just right. Cook them for 12 minutes, using NPR (Natural Pressure Release).
Then you’ll want to let them cool completely before trying to peel them. This will make the process much less tedious.
Variations On This Indian Beetroot Salad
I want to show you a slight variation on this salad as well. I’ve used yogurt for a slightly acidic/souring effect in this dish. You can omit the yogurt and use either lemon juice or chopped tomatoes instead.
It’s a nice change and actually, it gives you a brighter colored salad, which makes it pretty on a summer lunch table.
Ingredients For Instant Pot Beets Salad
You just need a few common ingredients for this very simple Indian Beetroot salad.
Want More Beet Recipes?
Beet Soup Recipe - A classic Russian recipe everyone will love.
Instant Pot Beets - Quick and easy beets recipe.
Roasted Beets - Make delicious beets in your air fryer .
Beetroot Salad with Greek Yogurt
Equipment
- Instant Pot
- Steamer Rack
Ingredients
Cooking the Beets
- ▢ 2 ( 2 ) Beets , tops cut off and halved
- ▢ 1 cup ( 250 ml ) Water
Other Ingredients
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
- ▢ 1/4 cup ( 36.5 g ) Roasted Chopped Peanuts , chopped
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 1/4-1/2 cup ( 50 g ) Full-Fat Greek Yogurt
Tempering Ingredients
- ▢ 1-2 tablespoons ( 1 tablespoons ) peanut oil
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Black Mustard Seeds
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) cumin seeds
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ Kosher Salt , to taste
Instructions
- Place 1 cup of water into your Instant Pot. Cut the beets in half and place on a steamer basket or on a trivet.
- Cook them for 12 minutes, using NPR (Natural Pressure Release).
- Allow the cooked beets to cool before trying to peel, but once they’re cool the peel will just slide off.
- Dice them into even pieces, and combined all the other ingredients except the items for tempering.
- Heat up the oil and when it starts to shimmer, put in the cumin and mustard. If you don’t have mustard seeds, that’s fine just double up on the cumin seeds.
- Once they the seeds start to sputter, turn off the heat and put in the turmeric, allowing it to cook and flavor the oil.
- Carefully pour this over your chopped ingredients, and mix it together.
- Chill and serve.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
