- 1 tablespoon olive oil
- 1 large carrot, chopped
- 1 yellow onion, diced
- ½ cup diced celery root
- 2-3 cloves garlic, minced
- ½ cup chopped fire roasted green chiles
- 2 cups butternut squash, peeled and diced
- 14 ounce great northern beans, drained and rinsed
- 3 cups of chopped, cooked chicken - I used rotisserie chicken
- 2 ½ cups chicken broth
- ½ cup half and half - optional, omit for dairy free
- 2 cups chopped kale
- Diced avocado and chopped green onion - for garnish
- Hot sauce - for serving
In the pot of your Instant Pot, add the olive oil, carrot, onion, and celery root. Sauté on the sauté setting for approximately 3-4 minutes or until the vegetables become soft. Add the garlic; sauté for an another minute.
Add the fire roasted green chiles, butternut squash, great northern beans, chopped chicken, and chicken both; stir well. Place the lid on the Instant Pot in the sealing position and set it to cook on high pressure for 15 minutes. Allow the Instant Pot to naturally release the pressure for 10 minutes before releasing any remaining pressure and removing the lid.
Add the half and half and the kale; stir. Let the soup warm for an additional 5 minutes, or until everything is heated through. Serve warm with diced avocado and chopped green onion as garnishes and a drizzle or three of hot sauce.
- Yields: 4-6 servings
- Preparation Time: 40 minutes