Braised Kale and Carrots (Instapot)
Servings 2 people
- 10 ounces of kale roughly chopped (including stems)
- 1 tablespoon of ghee or fat of choice
- 1 medium onion thinly sliced
- 3 medium carrots cut into ½” slices
- 5 cloves of garlic peeled and roughly chopped
- 1/2 cup chicken broth or vegetable broth if you’re feeding vegetarians
- kosher salt
- Freshly ground pepper
- Aged balsamic vinegar
- 1/4 teaspoon red pepper flakes optional—leave it out if you’re nightshade-free
- Get your 6-qt or larger pressure cooker and melt the ghee over medium heat. (If you’re using an Instant Pot, press the “Saute” button to heat up the insert and continue as directed below.)
- Toss in the chopped carrots and onions and saute until softened.
- Throw in the garlic and stir until fragrant (~30 seconds). Pile in the kale, pour in the chicken broth and sprinkle on salt and pepper to taste. Make sure you still have at least 1/3 of the head space at the top of the pot.
- If you’re using a stovetop pressure cooker, increase the heat to high, lock the lid in place, and wait until the cooker reaches high pressure. Once high pressure is achieved, decrease the heat to low and maintain high pressure for 5 minutes. At the end of the cooking time, take the pot off the heat.
- If you’re using an Instant Pot, press “Cancel/Keep Warm” and then press the “Manual” or "Pressure Cook" button and set it to cook for 5 minutes under high pressure button. Lock the lid, ensure the valve is pointed towards “Sealing,” and go chill out. The IP will do the rest.
- You can let the pressure drop naturally (10-15 minutes), or if you’re impatient like me, activate the quick release valve and the steam will hiss right out.
- Remove the lid, give everything a swirl, and taste for seasoning. Splash on some balsamic vinegar and sprinkle on some red pepper flakes if you want some heat.