Skip to main content New this month
Get the Allrecipes magazine

Instant Pot® Keto Chicken and Kale Stew

Rated as 4 out of 5 Stars
 made it  |  0 reviews   |   photos

"Try this quick, easy, and incredibly tender chicken stew cooked with diced tomatoes. I added kale for extra green power! Serve over cauli rice for a complete and perfect keto meal."
Added to shopping list. Go to shopping list.


55 m servings 132 cals
Original recipe yields 4 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook onion until soft and tender, about 3 minutes. Add chicken; cook until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 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; 4.4 g fat; 8.9 g carbohydrates; 13.3 g protein; 38 mg cholesterol; 796 mg sodium. Full nutrition

Similar recipes


Read all reviews 0