The Easiest, Creamiest Greens You’ll Ever Make!
Looking for a side dish that’s both ridiculously easy and packed with flavor? You’ve found it! This Creamy Instant Pot Spinach and Kale is your new weeknight hero. In just 15 minutes, you can transform simple greens into a velvety, savory delight that pairs perfectly with chicken, fish, or steak. The Instant Pot does all the heavy lifting, making cleanup a breeze. Get ready to fall in love with your veggies all over again!
Ingredients
• (Total Time: 15 MIN | Serves: 4)
• For the Greens
• 1 lb (450g) spinach, chopped
• 2 medium-sized bell peppers, chopped
• 1 cup (approx. 67g) fresh kale, chopped
• 1 cup (240ml) vegetable stock
• 2 tbsp (28g) butter
• ¼ cup (55g) full-fat cream cheese
• For the Spices
• 1 tsp salt
• ¼ tsp ground black pepper
• ½ tsp red chili flakes
• ½ tsp dried mint, ground
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, melt the butter in the inner pot.
3. Add the chopped spinach, kale, and bell peppers. Sprinkle with salt, pepper, and red chili flakes. Stir and cook for about 5 minutes, until the greens have wilted.
4. Pour in the vegetable stock and stir to combine, scraping up any bits from the bottom of the pot.
5. Secure the lid and set the steam release valve to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 8 minutes on “High” pressure.
6. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the “Venting” position.
7. Once the pin drops, open the lid. Stir in the cream cheese and dried mint until the cheese is fully melted and the sauce is smooth and creamy.
8. Transfer to a serving dish. Taste and adjust seasoning if needed. Serve warm and enjoy!
Nutritional Information
• Per Serving
• Calories: 209
• Total Fat: 15.3g
• Net Carbs: 9.8g
• Fiber: 5g
• Protein: 7.5g
Pro Tips
• For a savory boost, sauté a chopped onion or a few cloves of minced garlic in the butter before adding the greens.
• Turn this side into a complete meal by stirring in shredded rotisserie chicken or a can of drained chickpeas after pressure cooking.
• For a dairy-free version, use vegan butter and a high-quality dairy-free cream cheese. Full-fat coconut cream also works well as a substitute.
• If using frozen spinach, be sure to thaw it and squeeze out all excess water before adding it to the pot to prevent a watery dish.
FAQ
Q: Can I use frozen spinach for this recipe
A: Yes, you can use frozen spinach. For best results, be sure to thaw it completely and squeeze out all the excess water before adding it to the Instant Pot to prevent a watery dish.
Q: How can I make this creamy greens recipe vegan
A: To make this dish vegan, simply substitute the butter with a vegan butter and use a high-quality dairy-free cream cheese. Full-fat coconut cream also works well as a creamy, dairy-free alternative.
Q: Can I add protein to make this a full meal
A: Absolutely! To turn this side into a complete meal, stir in shredded rotisserie chicken or a can of drained chickpeas after the pressure cooking is complete.
Q: What can I serve with this creamy spinach and kale
A: This versatile side dish pairs perfectly with main courses like grilled chicken, baked fish, or a juicy steak. It’s a quick and easy way to add a flavorful vegetable to any weeknight dinner.
