Pressure Cooker Chicken Casserole with Kale & White Beans
Chicken casserole is such good comfort food and with a pressure cooker or instant pot it can be ready in next to no time! It's perfect served with pasta, mashed potatoes or anything else you fancy.
Servings 4 servings
Calories 415kcal
Ingredients
- 1 Onion chopped
- 2 cloves Garlic crushed
- 4 Sun Dried Tomatoes chopped
- 2 tablespoon Tomato Puree
- 100 ml Red Wine
- 1 tablespoon Dried Oregano
- ½ tablespoon Thyme
- 500 g Chicken Thighs boneless and skinless
- 200 ml Chicken Stock or enough to reach the minimum line on your pressure cooker
- 250 g Kale roughly chopped
- 1 400g tin White Beans drained and rinsed
Instructions
- Put the pressure cooker on saute setting and add a little oil. Add the onion and cook for 5 minutes then add the garlic, sun dried tomatoes, tomato puree, red wine, oregano, thyme, chicken stock and chicken. Stir together and cook under pressure for 20 minutes.
- Shred the chicken thighs and stir into the sauce. Add the kale and white beans and cook on the saute settings for 10 minutes until wilted.
Nutrition
Calories: 415kcal | Carbohydrates: 29g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 190mg | Potassium: 1119mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6450IU | Vitamin C: 80.5mg | Calcium: 191mg | Iron: 5.2mg