Instant Pot Chicken, Bean, and Kale Soup

Directions

1. 1
   Place all ingredients except kale, sour cream, and cheese in Instant Pot. Stir to combine everything.
2. 2
   Saute onions and green chiles in about 1 tbsp olive oil until onions are clear.
3. 3
   Cook for 20 minutes on Manual. It will take about 15 or 20 minutes to come to pressure before it starts to count down and cook. Allow it to naturally release steam for 5 minutes after the cooking timer goes off. Then you can do a quick release.
4. 4
   Add beans, cubed chicken (uncooked), spices, chicken broth and rice. Bring to a boil. Reduce it to simmer covered for about 25 minutes. Stir in kale and sour cream until thoroughly combined.
5. 5
   Take out chicken breasts and shred with two forks and place back into soup.
6. 6
   Serve and top with shredded cheese.
7. 7
   Add in chopped kale and sour cream. Continuously stir until sour cream is combined really well.
8. 8
   Serve and top with about 1 tbsp of shredded cheese.