Instant Pot Keto Chicken and Kale Stew Recipe

Chicken breast: Diced into bite-sized pieces, this is the main protein source for the stew.

Kale: Chopped into small pieces, it adds a nutritious and slightly bitter flavor to the stew.

Chicken broth: Provides a rich and savory base for the stew.

Onion: Diced finely, it adds sweetness and depth to the flavor.

Garlic: Minced, it brings a pungent and aromatic element to the dish.

Olive oil: Used for sautéing the onion and garlic, adding a subtle richness.

Salt: Enhances the overall flavor of the stew.

Black pepper: Adds a hint of spice and warmth.

When sautéing the onion and garlic, make sure to stir frequently to prevent them from burning. This will ensure they release their full flavor into the dish. Additionally, when adding the chicken breast, make sure it's evenly diced to ensure uniform cooking. This helps in achieving a consistent texture throughout the stew.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture, making it a good low-carb alternative.

• kale - Substitute with spinach: Spinach is also low in carbs and cooks down similarly, providing a similar texture and nutritional profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the flavor profile while keeping the dish vegetarian.

• onion - Substitute with leek: Leeks offer a milder flavor and can be used to add a similar aromatic quality to the stew.

• garlic - Substitute with shallots: Shallots provide a slightly sweeter and more delicate flavor, which can complement the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for sautéing.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will also add a different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to provide a similar level of heat and spice.

• Allow the stew to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the chicken and kale stew into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness and preventing leaks.
• For short-term storage, place the containers in the refrigerator. The stew will keep well for up to 4 days.
• For longer storage, consider freezing the stew. Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space and ensure even freezing.
• Label each container or bag with the date of preparation. This helps you keep track of how long the stew has been stored.
• When ready to enjoy, thaw frozen stew in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the chicken and kale.
• Reheat the stew gently on the stovetop over medium heat, stirring occasionally. You can also use the microwave, heating in short intervals and stirring in between to ensure even warming.
• If the stew appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.
• Enjoy your reheated Instant Pot Keto Chicken and Kale Stew as a quick and nutritious meal, perfect for busy weeknights or meal prep.

• Stovetop Method:

  1. Pour the leftover chicken and kale stew into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Add a splash of chicken broth if the stew looks too thick.
  4. Once the stew is heated through, serve hot and enjoy.

• Microwave Method:

  1. Transfer the stew to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if needed.
  5. Let it sit for a minute before serving.

• Instant Pot Method:

  1. Pour the leftover stew back into the Instant Pot.
  2. Set the Instant Pot to the sauté mode and heat, stirring occasionally.
  3. If the stew is too thick, add a bit of chicken broth to reach the desired consistency.
  4. Once heated through, turn off the Instant Pot and serve.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the stew to an oven-safe dish and cover with aluminum foil.
  3. Bake for about 20-25 minutes, or until the stew is heated through.
  4. Stir halfway through the heating process to ensure even heating.
  5. Serve hot and enjoy.

• Instant Pot: A multi-functional electric pressure cooker used to sauté, cook under high pressure, and keep food warm.

• Olive oil: Used for sautéing the onions and garlic to enhance their flavor.

• Knife: Essential for dicing the chicken breast and chopping the kale and onion.

• Cutting board: Provides a safe and clean surface for cutting the chicken, kale, and onion.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring cups: Used to measure the chicken broth and ensure the correct quantity is added.

• Measuring spoons: Used to measure the salt, pepper, and olive oil accurately.

• Wooden spoon: Ideal for stirring the ingredients while sautéing and cooking in the Instant Pot.

• Serving bowls: Used to serve the hot stew once it is cooked and ready to enjoy.

Prep ingredients in advance: Dice the chicken breast, chop the kale, and mince the garlic ahead of time to streamline the cooking process.

Use pre-chopped vegetables: Save time by purchasing pre-diced onion and pre-chopped kale from the store.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot settings: Familiarize yourself with the Instant Pot settings to switch modes quickly and efficiently.

Quick release: Use the manual pressure release to save time instead of waiting for natural release.