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Instant Pot Braised Kale and Carrots - Dump and Go Dinner

2 Servings Recipe By

Ingredients

  • 3 3/4 cups chop Kale
  • 1 1/4 cups slice Onion
  • 2 cups chunk Carrot
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 cups Chicken Broth/Stock
  • 1/2 teaspoons Kosher Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 1 tablespoon Ghee
  • 1 teaspoon Balsamic Vinegar
  • 1/4 teaspoons Red Pepper Flakes

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 194 Calories
  • 9g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 15mg Cholesterol
  • 802mg Sodium
  • 26g Total Carb
  • 8g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 8g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Nom Nom Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients and divide among indicated number of round freezer containers.
  2. Label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Set pressure cooker to saute and melt ghee.
  4. Add frozen contents to pot.
  5. Lock cover into place and seal steam nozzle.
  6. Set on high pressure for 2 minutes.
  7. Let pressure release naturally for 10 minutes then quick release any remaining pressure.
  8. Stir in balsamic vinegar and red pepper.

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