“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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55 m
4 Servings
132 cals
Ingredients
- 1 tablespoon butter
- 1/2 onion, chopped
- 2 boneless chicken breasts, diced
- 1 (14.5 ounce) can diced tomatoes
- 3 cups chopped kale
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon ground black pepper
Directions
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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
Per Serving: 132 calories; 4.4 g fat; 8.9 g carbohydrates; 13.3 g protein; 38 mg cholesterol; 796 mg sodium.
Recipe by: Alice, Photo Credit: Kelly (flickr)
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