These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Heat olive oil on saute setting.
Add onions, leeks and garlic.
Cook until onions are translucent.
Add in celery and carrots and cook for 2 more minutes.
Add chicken stock, potatoes, chicken, garbanzo beans, thyme, paprika, red pepper flakes, basil, oregano, diced tomatoes and kale.
Cover and lock lid.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).