2 tbsp butter or olive oil
1 medium onion, chopped (about 1.5 cups chopped)
3 carrots, peeled and lower into bite-sized chunks
4 stalks celery, lower into bite-sized chunks
2 bay leaves
1 tsp salt, extra to style
1/2 tsp black pepper, extra to style
1/2 tsp dried thyme
1/4 tsp dried oregano
4 cups hen broth
1 lb cooked, shredded hen, breast most popular (see notice under)
1 giant handful kale, chopped (about 2 cups chopped)
1/2 tsp fish sauce or Worcestershire sauce
1. Press the “Sauté” button on the Immediate Pot, then add the butter and onion. Sauté till tender, about 5 minutes, then add the carrots, celery, bay leaves, salt, pepper, thyme, and oregano. Sauté till fragrant, about 1 minute, then add the hen broth and sufficient water to achieve the “6 cup” fill line on the within of the pot, about 1 cup of water altogether.
2. Cowl and press the “Cancel” button to cancel the Sauté operate, then press the “Soup” button and regulate the time to 4 minutes (excessive strain). As soon as the Immediate Pot finishes cooking, force-depressurize the strain cooker by twisting the valve on prime and letting the steam escape.
3. As soon as the Immediate Pot is depressurized, take away the lid and add the hen and kale. Permit the soup to set for a minute, till the kale is vibrant inexperienced. Stir within the fish sauce, add salt and pepper to style, then serve.
** You should utilize uncooked hen as a substitute of leftover hen. To take action, lower the hen into bite-sized items, then brown the hen after the onions are tender, however earlier than including the carrots and different components. As soon as the hen is browned, add the carrots and different components and observe the recipe as instructed. Don’t force-depressurize the soup since that may make the meat mealy – as a substitute, permit the soup to depressurize naturally (simply let it sit for about quarter-hour earlier than eradicating the lid).
