(Total Time: 17 MINS| Serves: 4)
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
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)