(Total Time: 17 MINS| Serves: 4)
Ingredients:
1 tbsp. olive oil
1 thinly sliced small yellow onion
6 crushed garlic cloves
1 (10-ounce) bag kale
1½ cups homemade chicken broth
2 tbsp. fresh lemon juice
1 tbsp. Erythritol
1 tsp crushed red pepper flakes
Salt and freshly ground black pepper, to taste
Directions:
Place the oil in the Instant Pot and select “Sauté”. Then add the onion and cook for about 3-4 minutes.
Add the garlic and cook for about 1 minute.
Select the “Cancel” and stir in remaining ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and serve.
Per Serving (Calories 96|Total Fat 4.2g| Net Carbs 3.5g| Protein 4.5g| Fiber 1.7g)
