Instant Pot Kale Recipes

INSTANT POT KALE RECIPE

Instant Pot Kale Recipe image

Provided by Natalie Clark

Number Of Ingredients 5

Ingredients

16 oz pre-washed bag of kale
1 tablespoon olive oil
2 cloves garlic, diced
Dash red pepper flakes or black pepper
½ cup chicken broth or bouillon

Steps:

Sort the kale in a large colander or bowl. You don't need to wash the kale thoroughly, you're mostly picking out the thick stems and any pieces that don't look fresh.
Set the Instant Pot to Saute Low, add the olive oil and the garlic.
Toss the kale into the pot as you sort it. Saute for one to two minutes, just enough to shrink the kale to fit into the pot and give it a little extra flavor.
Add the liquid and pepper, seal the lid and set the pot to pressure cook for 4-6 minutes. If you like kale al dente, cook it for four minutes. If you like it very tender, cook it longer. I like mine soft, at the expense of a little color and volume.
Once it's done, do a quick release to stop the veggie from overcooking as the pressure drops.
If you want, now is the time to add a little more salt and pepper, vinegar, lemon juice, bacon, or even some grated Parmesan cheese.

PRESSURE COOKER KALE GREENS

Pressure Cooker Kale Greens image

This is a recipe for kale greens made in a pressure cooker with turkey bacon. I make this with a 6-quart electric pressure cooker. If you eat red meat, feel free to substitute the turkey bacon with the real thing. If you want less salt, cut back on the bouillon.

Provided by Sticky

Categories Side Dish Vegetables Greens

Time 27m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 ounces turkey bacon, diced
1 onion, chopped
3 celery ribs with leaves, chopped
½ teaspoon red pepper flakes, or to taste
4 cloves garlic, minced
1 pound kale, cut into 1-inch pieces
2 (16 ounce) cartons chicken broth
2 tablespoons balsamic vinegar
3 cubes chicken bouillon
1 tablespoon white sugar
1 teaspoon ground black pepper
salt to taste
1 dash hot pepper sauce, or to taste

Steps:

Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 25.6 g, Cholesterol 18.8 mg, Fat 11.3 g, Fiber 4 g, Protein 8.7 g, SaturatedFat 1.9 g, Sodium 2258.7 mg, Sugar 8.6 g

INSTANT POT® KETO CHICKEN AND KALE STEW

Instant Pot® Keto Chicken and Kale Stew image

Try this quick, easy, and incredibly tender chicken stew cooked with diced tomatoes. I added kale for extra green power! Serve over cauli rice for a complete and perfect keto meal.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
½ onion, chopped
2 boneless chicken breasts, diced
1 (14.5 ounce) can diced tomatoes
3 cups chopped kale
1 cup chicken broth
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
¼ teaspoon ground black pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and tender, about 3 minutes. Add chicken; cook until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 8.9 g, Cholesterol 38.4 mg, Fat 4.4 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 795.8 mg, Sugar 4.1 g

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