(Total Time: 50 MIN| Serves: 4)


For stew:

1 lb boneless and skinless chicken breast, cut into bite-sized pieces

2 cups Swiss chard, chopped

2 cups spinach, chopped

1 cup collard greens

4 cups chicken stock

3 tbsp butter

2 tbsp olive oil


1 tsp salt

½ tsp garlic powder

¼ tsp white pepper, freshly ground


Thoroughly rinse the meat and pat-dry with some kitchen paper. Using a sharp cutting knife, cut into bite-sized pieces and set aside.
Plug in the instant pot and press the ‘’Sauté’’ button. Heat the olive oil and add chopped meat. Sprinkle with salt, pepper, and garlic powder. Cook for 7-8 minutes, stirring constantly. If necessary, add about two tablespoons of chicken stock.
Now add greens and give it a good stir. Cook until wilted and press the ‘’Cancel’’ button.
Pour in the stock and give it a good stir. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Meat’’ button.
When you hear the end signal, press the ‘’Cancel’’ button and move the pressure valve to the ‘’Venting’’ position to release the pressure. Carefully, open the lid and stir in the butter.
Serve immediately.
Per Serving (Calories 327| Total Fats 19.8g | Net Carbs: 1.6g | Protein: 34.6g |Fiber: 1g)