2 tbsp butter or olive oil
1 medium onion, chopped (about 1.5 cups chopped)
3 carrots, peeled and cut into bite-sized chunks
4 stalks celery, cut into bite-sized chunks
2 bay leaves
1 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1/2 tsp dried thyme
1/4 tsp dried oregano
4 cups chicken broth
1 lb cooked, shredded chicken, breast preferred (see note below)
1 large handful kale, chopped (about 2 cups chopped)
1/2 tsp fish sauce or Worcestershire sauce
1. Press the “Sauté” button on the Instant Pot, then add the butter and onion. Sauté until tender, about 5 minutes, then add the carrots, celery, bay leaves, salt, pepper, thyme, and oregano. Sauté until aromatic, about 1 minute, then add the chicken broth and enough water to reach the “6 cup” fill line on the inside of the pot, about 1 cup of water altogether.
2. Cover and press the “Cancel” button to cancel the Sauté function, then press the “Soup” button and adjust the time to 4 minutes (high pressure). Once the Instant Pot finishes cooking, force-depressurize the pressure cooker by twisting the valve on top and letting the steam escape.
3. Once the Instant Pot is depressurized, remove the lid and add the chicken and kale. Allow the soup to set for a minute, until the kale is bright green. Stir in the fish sauce, add salt and pepper to taste, then serve.
** You can use raw chicken instead of leftover chicken. To do so, cut the chicken into bite-sized pieces, then brown the chicken after the onions are tender, but before adding the carrots and other ingredients. Once the chicken is browned, add the carrots and other ingredients and follow the recipe as instructed. Don’t force-depressurize the soup since that will make the meat mealy – instead, allow the soup to depressurize naturally (just let it sit for about 15 minutes before removing the lid).