Step 1

Lightly salt chicken breasts on both sides.

Step 2

Turn on SAUTE mode on Instant Pot and melt fat of choice. Add chicken breasts and cook 4 minutes on each side to brown. Remove from Instant Pot.

Step 3

Add in onions and saute until translucent – about 4-5 minutes.  Add garlic and ginger and saute for one minute until fragrant.

Step 4

Add in broth, chicken breasts, sweet potato, cauliflower, turmeric, and bay leaf.  Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 9 minutes then quick release the pressure. While soup cooks, de-stem kale and slice into thin ribbons.

Step 5

Remove chicken breasts and turn IP onto WARM.  Add in kale and allow to wilt for several minutes.  Meanwhile, shred chicken breasts with two forks or with the paddle attachment of a stand mixer.

Step 6

Put shredded chicken back into soup and add in lemon juice, salt + pepper to taste, and chopped cilantro.  Taste and adjust for lemon, if needed. Serve and enjoy!