PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

2 tsp olive oil

8oz (225g) ground chicken breast

¹⁄₂ cup chopped onion

1 clove garlic, minced

1 cup chopped carrot

6 cups trimmed and chopped kale

2 tsp chopped fresh rosemary

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

4 cups From-Scratch Chicken Stock or low-sodium chicken stock

15oz (420g) can cannellini beans, rinsed and drained

4 tbsp grated Parmesan cheese

1. Select Sauté, and add the olive oil to the inner pot. Add the chicken and sauté for 3–4 minutes, or until the chicken is lightly browned.

2. Add the onion, garlic, carrot, and kale to the pot, and season with the rosemary, kosher salt, and pepper. Sauté for 2 minutes, and then stir in the chicken stock.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid, stir in the beans, and then cover for 10 minutes to allow the beans to heat through.

5. Ladle the soup into serving bowls and top each serving with 2 teaspoons of the Parmesan. Serve hot.