Here’s the basic steps for my
Portuguese Linguiça Chicken and Kale Soup
I started with a half eaten rotisserie chicken from the store. Pick all the meat off and save all the bones and the tail fat, and wing tips. Make a batch of bone broth with the carcass and tail, I added a little ginger root but you don’t need to add anything to it. Strain and discard the bones.
In your Instant Pot on sautee put
90g. Of sliced onion (optional if you’re really limiting carbs) and 1# of thick Linguiça slices with a tablespoon of olive oil. Fry it for a while and add in washed Kale with stems removed torn into bite sized chunks. I used 150g. Continue frying until wilted.
Next add 1 can of diced tomatoes and juice, mine was 411g. And I added 175g. of cauliflower chunks. Top it up with stock, I filled to the half way between 1/2 and 2/3 marks of a 6qt. pot. I also added a couple of bay leaves, thyme, some coarse ground black pepper and pink salt to taste. And 240g. of the chicken parts from the picking. Cook On soup for 2-3 minutes. I whisked in 2 teaspoons of Xanthan Gum into a tablespoon of Olive oil and a little butter in an egg pan till bubbling and lightly colored. Whisk that into the soup for a lightly thickened starchiness that imitates the normal texture of this soup which traditionally has potatoes, cannelli
beans and a little rice. I just subbed cauliflower and left those out of course. 
