Instant Pot Chicken and Kale Chowder (Whole30, Paleo)
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A hearty soup to warm your soup and tummy in a cold winter night!
Ingredients
  • ¼ pound sugar-free Paleo bacon, diced
  • 1 large yellow/white onion, diced
  • ½ Tbs minced garlic
  • 5 Yukon Gold potatoes, small diced
  • 3 cups chicken stock
  • 5 sprigs fresh thyme
  • 2 small bay leaves
  • 1.5 Lbs chicken breasts
  • 1 small bunch of kale, chopped
  • Juice of one medium lemon
  • 1 can of full fat unsweetened coconut milk
  • ½ Tsp salt and pepper
Instructions
  1. Using the sauté function on the Instant Pot, add the bacon and sauté until
  2. its crispy. Be sure to stir it constantly so it doesn’t burn.
  3. Using a slotted spoon, remove the bacon from the Pot and place it on a paper towel lined plate and leave the rendered fat in the Pot.
  4. Add the diced onion and garlic to the Pot and sauté in the rendered bacon fat until translucent (3-5 minutes).
  5. When the onions are translucent turn the Instant Pot off so the fat stops cooking, and then add the potatoes, stock, thyme and bay leaves. Stir to combine.
  6. Place the whole chicken breasts on top of the potatoes.
  7. Using the ‘Manual’ function, cook on High Pressure for 7 minutes. When ready, use the ‘Quick Release’ method to release the steam.
  8. Once the steam is released, remove and discard the thyme stems and bay leaves.
  9. Place the chicken breasts on a cutting board and shred the meat. Add the meat back to the Pot.
  10. Add in the kale, coconut milk, salt and pepper. Serve and enjoy!!!
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/12/22/instant-pot-chicken-and-kale-chowder-whole30-paleo/