Tired of boring side dishes? This Instant Pot Garlic Kale is here to save the day! In less than 20 minutes, you can transform a simple bag of kale into a tender, flavorful, and nutrient-packed side that pairs perfectly with chicken, fish, or steak. The Instant Pot does all the heavy lifting, infusing the greens with a savory blend of garlic, onion, and chicken broth, all balanced with a bright kick of lemon. It’s the ultimate ‘set it and forget it’ recipe for a healthy and delicious meal.
Ingredients
• 1 tbsp (15 ml) olive oil
• 1 small yellow onion, thinly sliced
• 6 garlic cloves, crushed
• 1 10-ounce (283 g) bag kale
• 1 ½ cups (355 ml) homemade chicken broth
• 2 tbsp (30 ml) fresh lemon juice
• 1 tbsp (12 g) Erythritol
• 1 tsp (2 g) crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set the Instant Pot to “Sauté” mode. Once hot, add the olive oil and thinly sliced onion. Cook for 3-4 minutes, stirring occasionally, until the onion begins to soften.
3. Add the crushed garlic and continue to cook for 1 more minute until fragrant, being careful not to let it burn.
4. Press the “Cancel” button to stop the sauté function. Stir in the chicken broth, lemon juice, Erythritol, and red pepper flakes, scraping up any browned bits from the bottom of the pot.
5. Add the kale to the pot and season with salt and pepper.
6. Secure the lid and turn the pressure valve to the “Sealing” position.
7. Select “Manual” or “Pressure Cook” and set the timer for 5 minutes at High Pressure.
8. Once the cooking cycle is complete, carefully perform a Quick Release by moving the pressure valve to the “Venting” position.
9. Once the float valve drops, remove the lid, stir the kale, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 96
• Total Fat: 4.2g
• Net Carbs: 3.5g
• Protein: 4.5g
• Fiber: 1.7g
Pro Tips
• 1. For a richer, smokier flavor, add a few pieces of crumbled, cooked bacon or a splash of liquid smoke along with the broth.
• 2. This recipe works beautifully with other sturdy greens like collard greens or Swiss chard. You may need to adjust the cook time by a minute or two for tougher greens.
• 3. Don’t skip the lemon juice! The acidity brightens up the flavor of the greens and cuts through the richness of the broth.
• 4. To make this dish vegan, simply substitute the chicken broth with a high-quality vegetable broth.
FAQ
Q: Can I use other greens besides kale in this recipe
A: Yes, this recipe works wonderfully with other sturdy greens like collard greens or Swiss chard. You may need to increase the pressure cooking time by a minute or two for tougher greens to ensure they become tender.
Q: How do I make this Instant Pot kale vegan
A: To make this dish vegan, simply substitute the chicken broth with a high-quality vegetable broth. The result will be just as flavorful and entirely plant-based.
Q: Is the Erythritol necessary in this recipe
A: The Erythritol adds a subtle sweetness that helps balance the natural bitterness of the kale and the acidity of the lemon. You can omit it if you prefer, but it is recommended for the best flavor profile.
Q: What does a Quick Release do for this recipe
A: A Quick Release immediately stops the cooking process by rapidly venting the pressure. This is crucial for vegetables like kale to prevent them from overcooking and becoming mushy, ensuring they remain tender yet vibrant.
