Keto Instant Pot® Creamy Italian Chicken and Kale
6.5g
Net Carbs
16.5g
Protein
14.8g
Fat
2.3g
Fiber
230
Calories
Ingredients:
- 2 each Garlic, clove
- 8 cups Kale, fresh, chopped
- 1/4 cup Parmesan cheese, shredded
- 1/4 teaspoon Black Pepper, ground
- 1 each Roma Tomato
- 1 tablespoon Olive Oil
- 1 cup (8 fluid ounces) Chicken Broth or Bouillon
- 16 ounces Chicken Breast Filet, skinless
- 2 ounces Pimento (roasted red pepper)
- 2/3 tablespoon Red Wine Vinegar
- 1/4 teaspoon Salt
- 1/4 teaspoon Xanthan Gum
- 1/2 cup Yellow Onion (chopped)
- 2 teaspoons Italian Seasoning
- 1/4 cup Heavy Cream, liquid
- 2 tablespoons Cream Cheese, original
Directions:
- Mince or press the garlic. Chop the tomato and roasted red pepper. Set aside.
- Turn on Instant Pot® sauté function and let warm. When hot, add olive oil and sauté onion until softened, about 2 minutes. Add garlic and sauté until fragrant, about 30 seconds. Turn off sauté, and add tomatoes, roasted red peppers, broth, cream, Italian seasoning, and vinegar, stirring to combine.
- Layer the kale on top of the broth in the Instant Pot. Season both sides of the chicken breasts with salt and pepper, sprinkling the remaining salt and pepper on the kale. Place chicken on top of the kale (the broth should not be touching it). Cut the cream cheese into small dollops and place on the kale and chicken.
- Attach the lid, seal the instant pot and set to pressure cook on high for 10 minutes. Allow to naturally release for 5 additional minutes then quick release following manufacturer’s instructions.
- Remove chicken and chop into bite size pieces. Stir the cream cheese into the kale and sauce. Add the parmesan cheese and xanthan gum and mix until slightly thickened. Add the chicken back in and mix to evenly distribute. Each serving is about 1 cup of kale and chicken.
