Keto Instant Pot® Creamy Italian Chicken and Kale
6.5g
Net Carbs
16.5g
Protein
14.8g
Fat
2.3g
Fiber
230
Calories
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup (80g) chopped yellow onion
- 2 cloves garlic, minced or pressed
- 1 cup chicken broth
- 1 Roma tomato (62g), chopped
- 2 ounces jarred roasted red pepper, chopped
- 1/4 cup heavy cream
- 2 teaspoons Italian seasoning
- 2 teaspoons red wine vinegar
- 8 cups (168g) chopped fresh kale
- 16 ounces skinless raw chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cream cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon xanthan gum
Directions:
- 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 broth, tomato, roasted red peppers, 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.
