Spinach Pepper Stew

    (Total Time: 15 MIN| Serves: 4)


    1 lb spinach, chopped

    2 medium-sized bell peppers, chopped

    1 cup fresh kale, chopped

    1 cup vegetable stock

    2 tbsp butter

    ¼ cup cream cheese, full-fat


    1 tsp salt

    ¼ tsp black pepper, ground

    ½ tsp red chili flakes

    ½ tsp dried mint, ground


    Plug in the instant pot and press the ‘’Saute’’ button. Melt the butter in the stainless steel insert and add spinach, kale, and bell peppers. Sprinkle with salt, pepper, and red chili flakes. Stir well and cook for 5 minutes, or until greens are wilted.
    Pour in the vegetables stock and give it a good stir. Securely lock the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 8 minutes. Cook on ‘’High’’ pressure.
    When you hear the cooker’s end signal, perform a quick release of the pressure by moving the valve to the ‘’Venting’’ position. Open the pot and stir in the cream cheese and mint.
    Transfer to a serving dish and optionally, add more salt to taste.
    Serve warm.

    Per Serving (Calories 209 | Total Fats 15.3g | Net Carbs: 9.8g | Protein 7.5g |Fiber: 5g)