Ingredients
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1 tablespoon butter
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½ onion, chopped
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2 boneless chicken breasts, diced
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1 (14.5 ounce) can diced tomatoes
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3 cups chopped kale
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1 cup chicken broth
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½ teaspoon salt
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½ teaspoon garlic powder
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½ teaspoon oregano
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¼ teaspoon ground black pepper
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot. Cook and stir onion in hot butter until soft and tender, about 3 minutes. Add chicken; cook and stir until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts (per serving)
132 | Calories |
4g | Fat |
9g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 132 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 2g | 11% |
Cholesterol 38mg | 13% |
Sodium 796mg | 35% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Protein 13g | 27% |
Vitamin C 35mg | 39% |
Calcium 79mg | 6% |
Iron 3mg | 18% |
Potassium 343mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.