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
- 1 Onion chopped
- 2 cloves Garlic crushed
- 4 Sun Dried Tomatoes chopped
- 2 tbsp Tomato Puree
- 100 ml Red Wine
- 1 tbsp Dried Oregano
- 1/2 tbsp 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
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.
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