Instant Pot Braised Kale and Carrots
Ingredients
The vegetables
-
10
ounces
kale, roughly chopped (including stems)
-
1
medium
onion, thinly sliced
-
3
medium
carrots, cut into ½” slices
-
5
cloves
garlic, peeled and roughly chopped
The cooking fats and liquids
-
1
tablespoon
ghee or fat of choice
-
½
cup
chicken broth (or vegetable broth)
The seasonings
-
Kosher salt
-
Freshly ground pepper
-
Aged balsamic vinegar
-
¼
teaspoon
red pepper flakes (optional)
Instructions
- Melt the ghee in the pressure cooker over medium heat.
- Add the chopped carrots and onions, and sauté until softened.
- Stir in the garlic and cook until fragrant.
- Add the kale, pour in the chicken broth, and season with salt and pepper.
- For stovetop pressure cookers, lock the lid and bring to high pressure, then reduce heat and cook for 5 minutes.
- For Instant Pot, press 'Cancel/Keep Warm', then 'Manual' or 'Pressure Cook' for 5 minutes under high pressure.
- Release the pressure naturally or use quick release.
- Remove the lid, stir, and adjust seasoning if necessary.
- Add balsamic vinegar and red pepper flakes if desired, then serve.
Nutrition Facts (estimated)
Servings
2
Calories
209
Total fat
9g
Total carbohydrates
29g
Total protein
8g
Sodium
0mg
Cholesterol
0mg
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