“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.” Keto Chicken and Kale Stew – You must try this recipe.

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Ingredients

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Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function.
2. 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.
3. 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.
4. 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.

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Nutrition Facts

Per Serving: 132 calories; 4.4 g fat; 8.9 g carbohydrates; 13.3 g protein; 38 mg cholesterol; 796 mg sodium.

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Recipe by: Alice, Photo Credit: Kelly (flickr)

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