Instant Pot Keto Chicken And Kale Stew Recipes

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INSTANT POT CHICKEN STEW | HEALTHY, LOW CARB, KETO FRIENDLY



Instant Pot Chicken Stew | Healthy, Low Carb, Keto Friendly image

This Instant Pot Chicken Stew Recipe is the perfect dinner idea for when you want something hearty and delicious, and you want it quick! And the best part about this recipe is that it's reasonably healthy since it's a low carb keto take on a chicken stew.

Provided by The Diet Chef

Categories     Dinner

Time 25m

Number Of Ingredients 18

2 Pounds (907g) chicken thighs or breasts
1 Tablespoon (15g) olive oil
1 Yellow onion (100g), chopped
2 Bulbs of kohlrabi (225g), cubed
1 Carrot (60g), cut into ½" pieces
2 Ribs of celery (90g), chopped into chunks
1 ⅓ Cups (225g) button mushrooms
¼ Cup (40g) green beans
3 Cloves of garlic (9g), minced
Salt and pepper as needed for the perfect taste
1-2 Bay leaves
A Few sprigs of rosemary
2 Tablespoons (30g) hot sauce
2 Tablespoons (30g) liquid aminos
2 Cups (475mL) chicken broth, or bone broth
⅓ Cup (80mL) heavy cream
**OPTIONAL**
1 Teaspoon (around 2g) xanthan gum

Steps:

  • Add 1 tbsp olive oil to the Instant Pot and select Saute mode.
  • Saute chicken skin side down for 5 minutes until nicely browned.
  • Then season it with salt and pepper and remove to the plate.
  • Add all veggies into the pot.
  • Pour chicken broth on top, add hot sauce and liquid aminos.
  • Place chicken pieces back on top of the veggies.
  • Add rosemary and bay leaves.
  • Cook on High pressure for 15 minutes.
  • Allow the pressure to release naturally for 10 minutes.
  • After opening the lid stir in heavy cream.
  • Adjust seasoning to taste.
  • If you want to thicken the stew add xanthan gum and saute for another 5 -10 minutes.

Nutrition Facts : ServingSize 1 Cup, Calories 323 calories, Fat 21, Carbohydrate 8, Fiber 2, Protein 28.5

KETO/LOW CARB INSTANT POT CHICKEN STEW



Keto/Low Carb Instant Pot Chicken Stew image

This instant pot chicken stew recipe is hearty & healthy for a chilly evening. You can have this amazing instant pot recipe ready in 30 minutes or less too!

Provided by LCI Team

Number Of Ingredients 11

1 Tablespoon olive oil (or oil of choice)
1 onion (chopped)
3 cloves garlic (chopped)
3 chicken thighs (deboned)
2 bell peppers (chopped)
2 Tablespoons paprika
Salt and pepper (to taste)
1 1/2 cups water or stock
1 Tablespoon tomato paste
2 Tablespoons Greek yogurt or sour cream
Parsley (optional garnish)

Steps:

  • Place the oil in the IP and select the saute setting.
  • Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.
  • Turn off the saute setting and add the thighs, peppers, and seasoning.
  • I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.
  • Secure the lid and select the "soup/stew" setting for 10 minutes.
  • Natural release, then shred the chicken with two forks.
  • Serve in bowls with a dollop of sour cream, or alongside some mashed cauliflower.

Nutrition Facts : ServingSize 1 serving, Calories 137 kcal, Carbohydrate 4.5 g, Protein 15.8 g, Fat 6.3 g, Fiber 1.6 g, Sugar 1.6 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

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

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE



Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce image

If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
4 bone-in, skin-on chicken thighs
salt and pepper to taste
½ medium onion, thinly sliced
4 garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter or margarine
½ cup heavy cream
½ teaspoon thyme leaves
⅛ teaspoon salt

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
  • Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
  • Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
  • Return chicken Instant 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, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g

CHICKEN AND KALE STEW RECIPE BY TASTY



Chicken And Kale Stew Recipe by Tasty image

Want a cozy chicken stew that tastes like it's been braising all day, but takes just an hour to prepare? You've come to the right recipe. Comforting chicken and potatoes are bolstered with fresh herbs and kale for a dish that's warming and hearty, but not heavy.

Provided by Betsy Carter

Categories     Lunch

Time 1h

Yield 6 servings

Number Of Ingredients 19

3 fresh bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 large sprig fresh sage
1 lb chicken thighs, cut into 1 1/2 in (3 cm) pieces
3 ½ teaspoons kosher salt, divided
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 white onion, thinly sliced
3 medium carrots, cut into 1/2 (1 1/4 cm) in rounds
3 large cloves garlic, smashed
¼ teaspoon red pepper flakes, optional, plus more for serving
¼ cup all-purpose flour
½ cup dry white wine, such as sauvignon blanc
6 cups low sodium chicken stock
2 ½ cups small red potato, quartered
1 bunch lacinato kale, stemmed and torn into 2 in (5 cm) pieces
½ teaspoon freshly ground black pepper, plus more to taste
freshly grated parmesan cheese, for serving

Steps:

  • Make the bouquet garni: Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch (7 cm) length of butcher's twine around the center of herbs and secure with a knot. Set aside.
  • Season the chicken all over with about 1 teaspoon salt.
  • In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1-2 minutes on one side, until golden brown and crispy. Flip and cook for another 1-2 minutes, until golden brown. Remove the chicken from the pot and set aside.
  • Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling. Add the onion and carrots and season with ½ teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent and carrot is beginning to soften. Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2-3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
  • Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
  • Add the chicken stock, bouquet garni, 2-3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
  • Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper. Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through, about 2-3 minutes.
  • Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 1045 calories, Carbohydrate 84 grams, Fat 68 grams, Fiber 3 grams, Protein 17 grams, Sugar 14 grams

CHICKEN AND KALE STEW (CROCK POT, PALEO)



Chicken and Kale Stew (Crock Pot, Paleo) image

Make and share this Chicken and Kale Stew (Crock Pot, Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories     Chicken

Time 4h20m

Yield 5-6 , 4 serving(s)

Number Of Ingredients 12

1 lb skinless boneless, pasture-raised chicken breast
1 yellow onion, diced
3 carrots, peeled and cubed
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup low sodium chicken broth
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 teaspoons gluten-free yellow mustard
3 bay leaves
1 bunch kale, stems removed and broken into pieces
sea salt & freshly ground black pepper

Steps:

  • Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.
  • On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on.
  • high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.
  • Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.
  • If you don't like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon.

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