(Total Time: 20 MIN| Serves: 3)
2 lbs bok choy, chopped
4 garlic cloves, crushed
½ cup sour cream
½ cup vegetable stock
1 small onion, chopped
2 tbsp olive oil
1 tsp sea salt
½ tsp black pepper, ground
¼ tsp smoked paprika, ground
Rinse the bok choy under cold running water. Drain and cut into bite-sized pieces. Set aside.
Plug in your instant pot and grease the stainless steel insert with olive oil. Press the ‘’Saute’’ button and add onion and garlic. Stir-fry for 2-3 minutes, or until onions almost translucent.
Add book choy and cook for 2-3 minutes. Pour in the vegetable broth and sour cream. Stir well and bring it to a boil. Sprinkle with salt, pepper, and smoked paprika. Simmer for 5 more minutes.
Turn off the pot and transfer all to a serving dish.
Serve as a side dish in smaller portions or as a main dish.
Optionally, drizzle with some lemon juice or lemon vinegar.
Per Serving(Calories 219 | Total Fats 18.1g | Net Carbs: 8.4g | Protein 6.4g |Fiber: 3.8g)