Chicken Sweet Potato and Kale Soup (Instant Pot Recipe: Gluten Free and Whole 30 Compliant)
Recipe type: Soup
Cuisine: American
This gluten free soup is really delicious, paleo, and Whole 30 Compliant
  • Ingredients:
  • 3 small sweet potatoes
  • 3 32-oz containers of reduced-sodium chicken broth (12 cups of broth)
  • 1 package chicken breast or chicken tenders, cut up
  • 1 container Trader Joe's Mirapoix (carrots, celery, and onions) -- can sub in ½ onion: 3 carrots: 3 celery stalks to equal these.
  • Salt to taste
  • Extra Virgin olive oil to taste (you can sub in coconut oil)
  • Baby Kale (one bag)
  • Oregano to taste
  • Thyme to taste
  1. Set your Instant Pot to "Saute"
  2. Add olive oil to coat the bottom (2-3 tablespoons should do it). Add more if you need it.
  3. Add mirapoix (carrots, celery, and onions) and cut up chicken breast.
  4. Cook until the chicken is no longer pink
  5. Shut off on your Instant Pot.
  6. Add everything BUT the kale to your Instant Pot.
  7. Seal your lid and set the knob to sealing.
  8. Set it to high pressure for 8 minutes.
  9. When it's done, let it do a natural pressure for 10-15 minutes (ie. turn it off and don't touch it).
  10. Release the vent so any steam goes out.
  11. Open your Instant Pot and add your baby kale.
  12. Close the lid and lock it. Set it for another minute on high pressure.
  13. Do a quick release (release the vent when it's done and watch out for the steam).
  14. Serve!
Recipe by The Mama Maven Blog at