Instant Pot Paleo And Keto Egg Shakshuka With Kale Recipes

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INSTANT POT® PALEO AND KETO EGG SHAKSHUKA WITH KALE



Instant Pot® Paleo and Keto Egg Shakshuka with Kale image

Try this tasty keto and paleo breakfast shakshuka full of greens! Delicious, quick, and so easy to make in just minutes in your Instant Pot®!

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
½ onion, diced
½ red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 cups baby kale
1 ½ cups marinara sauce
½ teaspoon sea salt
½ teaspoon ground black pepper
4 eggs
1 tablespoon chopped fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
  • Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 19.6 g, Cholesterol 165.6 mg, Fat 10.7 g, Fiber 4 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 682 mg, Sugar 10.5 g

INSTANT POT® PALEO AND KETO EGG SHAKSHUKA WITH KALE



Instant Pot® Paleo and Keto Egg Shakshuka with Kale image

Try this tasty keto and paleo breakfast shakshuka full of greens! Delicious, quick, and so easy to make in just minutes in your Instant Pot®!

Provided by Fioa

Categories     Breakfast Eggs

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
½ onion, diced
½ red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 cups baby kale
1 ½ cups marinara sauce
½ teaspoon sea salt
½ teaspoon ground black pepper
4 eggs
1 tablespoon chopped fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
  • Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 19.6 g, Cholesterol 165.6 mg, Fat 10.7 g, Fiber 4 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 682 mg, Sugar 10.5 g

INSTANT POT KALE RECIPE



Instant Pot Kale Recipe image

Provided by Natalie Clark

Categories     Vegetables

Number Of Ingredients 5

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.

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