Another simple instant pot soup recipe.
- 1.5 lbs boned & skinned chicken breasts
- 1/2 large cauliflower head
- 1 qt chicken broth
- One chopped onion or 3 tbsps dried onions
- 1 tbsp dried dill
- 3 – 4 cups chopped kale, stems removed
- 1 – 2 lemons
Place everything but the lemon into the Instant Pot, using the liquids to wash down the dry ingredients. Pressure cook for 20 minutes, then quick release the pressure. Transfer the chicken breasst to a cutting board, and the rest into a soup pot.
Using a blender stick, purée the cauliflower soup.
Shred the chicken breasts with two large forks and add to the soup. Add the kale to the soup and boil until tender.
Stir in the lemon juice before serving. For this much soup I use 1.5 lemons, which gives a pretty tart flavor. Your mileage may vary.
With this kind of soup there’s a ton of flexibility, so if you have, say, broccolli stems sitting in the fridge, feel free to peel them, cut them up, and throw them in. In the summer I might increase the ratio of broth to cauliflower to make a somewhat thinner soup and perhaps throw in some sorrel (and reduce the lemon). I’ve used beef broth that I had open and it’s also good. I prefer the kale to be added after puréeing to add some texture to the soup, but you can also add it and puree it; also would work.