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Instant Pot Kale with Lemon

kale with lemon and parmesan in a white bowl

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5 from 1 review

Instant Pot Kale is easy to make and tastes amazing too!

Ingredients

Scale
  • 1 pound kale, stemmed and roughly chopped
  • Kosher salt
  • Fresh ground black pepper
  • Optional: red pepper flakes, lemon wedges, grated parmesan cheese

Instructions

  1. Add 3/4 cup of water or chicken broth to the pressure cooker pot.  Place chopped kale inside.  
  2. Note: it will be very full but the kale will cook down quite a bit.  Fill it with as much kale as will fit without hitting the lid. It’s okay if the kale is above the “fill line” since it is not a liquid and will cook down under pressure.  
  3. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
  4. When cooking is complete, use a quick release.  
  5. Stir the kale.  If there is a much liquid leftover you can drain it or press saute and let it evaporate.  
  6. Add kosher salt and pepper to taste; serve hot.
  7. Note: A fresh squeeze of lemon juice and sprinkle of red pepper flakes and parmesan cheese does wonders for kale if you’re eating it on it’s own as a side dish.

Notes

  • 1 pound of kale fits perfectly in an 8 quart pressure cooker.  If using a 6 quart you may need to smash it down or only cook about ¾ of a pound at a time.
  • For a time saver, look for prewashed and chopped kale in the produce department.  
  • If you’re not a huge fan of kale, be sure and dress it with lemon and parmesan.  It makes a huge difference!
  • This kale can be eaten as a side dish as is or be mixed into casseroles, enchiladas, eggs, etc.
  • Be sure and stem your kale before cooking it.  The pressure cooker softens the stems but they can still a bit stringy and hard to chew.