My Instant Pot Braised Kale and Carrots is your healthiest (and tastiest!) side veggie dish yet.
Everyone should eat kale. That statement’s irrefutable because it’s uber-healthy, versatile (e.g. chips, salad, stir-fry), and ‘cause I said so. Still resistant? Well, here’s another quick and easy method to cook kale where you’ll end up with a bowl of tender greens and carrots in about 15 minutes. Grab your pressure cooker and let’s get some dark leafy greens in your belly already.
Time to make Instant Pot Braised Kale and Carrots!
Serves 2
Ingredients:
- 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
- ½ cup chicken broth (or vegetable broth if you’re feeding vegetarians)
- Kosher salt
- Freshly ground pepper
- Aged balsamic vinegar
- ¼ teaspoon red pepper flakes (optional—leave it out if you’re nightshade-free)
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I love buying organic produce at the farmers’ market but when I need a quick veggie side, I just grab a bag of washed and chopped kale from Trader Joe’s.
Once you cut open the bag, you’re ready to go. There’s no tedious washing, spinning, or removing ribs.
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 or it just might go kablooey.
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. 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.
Ladle it up and dig in.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Instant Pot Braised Kale and Carrots
Ingredients
- 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
- ½ cup chicken broth or vegetable broth if you’re feeding vegetarians
- Kosher salt
- Freshly ground pepper
- Aged balsamic vinegar
- ¼ teaspoon red pepper flakes optional—leave it out if you’re nightshade-free
Instructions
- I love buying organic produce at the farmers’ market but when I need a quick veggie side, I just grab a bag of washed and chopped kale from Trader Joe’s. Once you cut open the bag, you’re ready to go. There’s no tedious washing, spinning, or removing ribs.
- 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.
- Ladle it up and dig in.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the first recipe I recommend when someone buys their first Instant Pot. I use kale or collard green and it comes out perfectly every time! Don’t skip the balsamic!
Is there a lot of juices left in the pot? If so, do you use or discard them?
Normally, yes! You can save it for soup or eat it.
My husband won’t eat raw kale but loves this!
Is there a way to adjust this for a smaller Instant Pot?
You can cook the ingredients in a smaller Instant Pot—just make sure you don’t fill the contents more than 2/3 full!
Awesome recipe!
Thank you so much for sharing.
I’ve made at least 5 times already.