Recipe Details
Ingredients
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1tablespoonbutter
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½onion, chopped
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2boneless chicken breasts, diced
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1(14.5 ounce) candiced tomatoes
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3cupschopped kale
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1cupchicken broth
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½teaspoonsalt
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½teaspoongarlic powder
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½teaspoonoregano
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¼teaspoonground black pepper
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot. Cook and stir onion in hot butter until soft and tender, about 3 minutes. Add chicken; cook and stir until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper into the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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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
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories132 | |
% Daily Value * | |
Total Fat 4g |
6% |
Saturated Fat 2g |
11% |
Cholesterol 38mg |
13% |
Sodium 796mg |
35% |
Total Carbohydrate 9g |
3% |
Dietary Fiber 2g |
7% |
Total Sugars 4g |
|
Protein 13g |
27% |
Vitamin C 35mg |
39% |
Calcium 79mg |
6% |
Iron 3mg |
18% |
Potassium 343mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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