Ingredients
4
4 servings
- •1 tablespoon butter
- •0.5 onion, chopped
- •2 boneless chicken breasts, diced
- •1 (14.5 ounce) can diced tomatoes
- •3 cups chopped kale
- •1 cup chicken broth
- •0.5 teaspoon salt
- •0.5 teaspoon garlic powder
- •0.5 teaspoon oregano
- •0.25 teaspoon ground black pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot. Cook and stir onion in hot butter until soft and tender, about 3 minutes. Add chicken; cook and stir until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the 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.
Nutritional Facts
Per 4 servings
- Calories: 132
- Carbohydrate: 9g
- Fat: 4g
- Fiber: 2g
- Protein: 13g
- Sugar: 4g
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