Instant Pot Butternut Squash Soup with Chicken

With the holidays fast approaching I thought I would get a post up to motivate you to buy your instant pot on Black Friday (or Cyber Monday) … or just add it to your wish list 😉

This recipe is so good, and so easy. Even my 3-year-old enjoyed it (not the kale so much, but it was easy to pick out). If your kids don’t like greens in their soup, just set some aside before you add the kale at the end! Problem solved.

If you are overloaded with turkey this week, you can probably just leave out the chicken and add in shredded turkey at the end of cooking.

This is my idea of a “reset” meal. Meaning, so many people come to me looking to diet or juice cleanse after a holiday … don’t!

Eat something nourishing. Do that again at your next meal.

Go for a walk, do something normal in your routine like hit up yoga.

Life goes on, so move on, you’re not “ruining” anything.

We need to live and celebrate and enjoy the pie. It is when we begin a downward spiral of sugary meal after sugary meal, after sugary meal … then do something like a juice fast, spiking your blood sugar then craving more sugar again. Then you get famished and make more poor choices.

This makes a lot of food that you can freeze and keep in your fridge to have on hand when needed. It is filling and satisfying!



  • 2 pounds chicken thighs
  • 4 cups chicken broth (see the link for homemade)
  • 3 cups butternut squash
  • 1  Japanese yam, peeled and diced
  • 1 onion
  • 3 cloves garlic, chopped
  • 1/2 tsp ginger root, minced
  • 1 teaspoon dried parsley
  • salt + pepper, to taste (I love Redman’s real salt)
  • a few handfuls of chopped kale, stems removed (this goes in last)
  • 2 TBSP grass-fed butter or avocado oil


In your instant pot, hit the sauté setting. Add butter or avocado oil, then add onion, garlic, butternut squash, and potatoes. Stir for a few minutes until onions are translucent and potatoes start to soften. Add broth and the rest of the ingredients EXCEPT the kale.

Secure the lid,make sure the sealing vent is on seal, turn the instant pot to off then hit the stew setting. It should run for 35 minutes after it reaches pressure.

Meanwhile, remove the stems from the kale and chop it into bite-sized pieces. Set aside.

Allow the pressure to release naturally on your instant pot for 10 minutes then turn to vent. After all the steam releases, keep it on warm, and stir in the kale. It should soften within a couple of minutes. Add any additional seasoning you like and serve!




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