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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How to Calculate Atkins Net Carbs

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INGREDIENTS

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

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