Ingredients

The following ingredients have 10 Servings
  • 2 tbsps extra virgin olive oil
  • 1 onion (diced)
  • 3 carrots (diced)
  • 2 stalks celery (diced)
  • 1 green pepper (diced)
  • 1 small zucchini (diced (or 1/2 medium))
  • 1/2 cup french beans (diced)
  • 4 cloves garlic (minced)
  • 1 28 oz can crushed tomatoes
  • 4 cups chicken broth
  • 2 small chicken breasts
  • 1 cup kale leaves (shredded)
  • 2 bay leaves
  • 1 tbsp lemon juice
  • 2 tsps  dried oregano
  • 1 tsp sea salt
  • 1/2 tsp  ground pepper

Instruction

  • Turn the Instant Pot onto the saute setting and add the olive oil.
  • Add the onion, carrots, and celery. Saute until onion is almost translucent.
  • Add the green pepper, zucchini, and garlic. Give it a good stir for about 2-3 minutes.
  • Add the rest of the ingredients. Seal the Instant Pot lid and turn the valve to seal. Set the setting on soup, then turn it down to 45 minutes - it's all it needs to taste like it's been cooking all day.
  • Once the Instant Pot beeps, let it vent naturally or turn the valve to release the steam and pressure.
  • Take two forks and shred the chicken breasts. Give the soup a good stir and serve.