Recipes

Keto Instant Pot® Creamy Italian Chicken and Kale

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Atkins Keto Instant Pot® Creamy Italian Chicken and Kale
6.5g
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Italian
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
16.5g

Protein

14.8g

Fat

2.3g

Fiber

230.8cal

Calories

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INGREDIENTS

  • 2 ea fresh garlic, clove FNDDS
  • 0 1/4 cup red bell pepper, roasted Mezzetta
  • 2 tsp italian seasoning blend Spice Barn
  • 0 1/4 cup heavy whipping cream USDA
  • 8 cup fresh kale, chopped USDA
  • 0 1/4 tsp xanthan gum Bob's Red Mill
  • 1 cup chicken broth FNDDS
  • 0 1/2 tsp table salt USDA
  • 0 1/4 cup fresh parmesan cheese, shredded Stella Foods
  • 1 Tbsp olive oil USDA
  • 2 tsp red wine vinegar USDA
  • 1 ea fresh roma tomatoes USDA
  • 0 1/2 tsp black pepper, ground USDA
  • 1 lb raw chicken breast, skinless, boneless USDA
  • 2 Tbsp cream cheese USDA
  • 0 1/2 cup Yellow Onion, chopped

DIRECTIONS

  1. Mince or press the garlic. Chop the tomato and roasted red pepper. Set aside.
  2. Turn on Instant Pot® sauté function and let warm. When hot, add olive oil and sauté onion until softened, about 2 minutes. Add garlic and sauté until fragrant, about 30 seconds. Turn off sauté, and add tomatoes, roasted red peppers, broth, cream, Italian seasoning, and vinegar, stirring to combine.
  3. Layer the kale on top of the broth in the Instant Pot. Season both sides of the chicken breasts with salt and pepper, sprinkling the remaining salt and pepper on the kale. Place chicken on top of the kale (the broth should not be touching it). Cut the cream cheese into small dollops and place on the kale and chicken.
  4. Attach the lid, seal the instant pot and set to pressure cook on high for 10 minutes. Allow to naturally release for 5 additional minutes then quick release following manufacturer’s instructions.
  5. Remove chicken and chop into bite size pieces. Stir the cream cheese into the kale and sauce. Add the parmesan cheese and xanthan gum and mix until slightly thickened. Add the chicken back in and mix to evenly distribute. Each serving is about 1 cup of kale and chicken.

Cooking Tip