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Instructions. Clean kale and remove leaves from stems. Cut leaves into bite sized pieces and place into the Instant Pot along with olive oil, salt, red pepper and water. Lock lid and make sure the knob is set to "SEALED" Set to "Manual" for 3 Minutes. You can use manual release or slow pressure release - either works just fine!
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Prepare Ingredients: Cut kale into thirds, and remove the stems if you like. If you're using bacon, cut them into bite-size pieces. Saute Sausages or Bacon: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (roughly 8 minutes).
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Step Three: Cook on high pressure for 3 minutes. Step Four: Once the time has passed, do a quick release and scoop out the cooked kale. Add it to a strainer to drain off any excess water. Step Five: Put the cooked and drained kale back in the Instant Pot and add the olive oil. Step Six: Add the salt and stir.
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Instructions. Rinse the quinoa under cold water and leave the sieve to strain. Prepare the kale and set aside. Tun the Instant Pot and turn the Sauté function key. Add the olive oil, onions and carrots and cook for 2 minutes, stirring a couple of times.
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Instructions. Cook the pancetta, then add the garlic and kale: Spread the diced pancetta in the bottom of a room temperature Instant Pot or other pressure cooker, and set the pot to sauté mode adjusted to medium. (Use medium heat on other PCs). Heat the pancetta, stirring occasionally, until it starts to brown, about 8 minutes.
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Add in the minced garlic and cook until fragrant (about 30 seconds). Mix in the veggies, Magic Mushroom Powder or salt, and the broth. Bring the soup to a boil over high heat. Turn down the heat to maintain a simmer. Cook covered, for 15 to 25 minutes until the carrots, potatoes, and kale are fork-tender.
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Keep stirring at regular intervals. Add the chana dal and spices. Mix and sauté for 2 minutes. Add the chopped kale leaves and mix well. Add 1/8 cup water. Change instant pot setting to manual mode for 3 minutes with vent in sealing position. When the instant pot beeps, quick release the pressure manually.
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Set the Instant Pot: Close the lid of the Instant Pot and ensure the pressure release valve is in the sealing position. Select the "Pressure Cook" or "Manual" function and set the cooking time according to the tenderness you prefer for your kale. Typically, 3-5 minutes of cooking time is sufficient. Cooking Process: Once the cooking.
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Turn Instant Pot to Saute function and heat without oil in pot. Add almonds and toast while stirring for 2-3 minutes. Remove from pot and allow to cool before chopping. Heat 2 tsp of oil using Saute function. Add onions, carrots, and garlic to pot, and saute until onions are translucent. Add sundried tomatoes and quinoa.
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Add water inside the inner pot and place the steamer inside it. Put the chopped kale inside the steamer and seal the lid. Press the "Pressure Cook" or "Manual" button. Set your timer to two minutes. When your timer goes off, quickly release the steam or wait for the natural release.
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Set the Instant Pot to Saute Low, add the olive oil and the garlic. Toss the kale into the pot as you sort it. Saute for one to two minutes, just enough to shrink the kale to fit into the pot and give it a little extra flavor. Add the liquid and pepper, seal the lid and set the pot to pressure cook for 4-6 minutes.
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Press the "Pressure Cook" or "Manual" button and set the time to 3 minutes on High pressure. When it's done cooking, quick release (QR) the steam. Drain kale and add it back to the Instant Pot. Press the "Saute" button on the Instant Pot. Add olive oil, minced garlic and red pepper flakes and mix with kale.
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Additionally, using the Instant Pot retains more of kale's nutrients compared to traditional cooking methods, making it a healthier option. Lastly, the hands-off approach of using the Instant Pot allows for easy multitasking in the kitchen, making it a convenient choice for busy individuals.
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Add the chopped kale and all of the vegetable broth. Close the Instant Pot and turn the vent to "sealing". There are two times to cook kale in the Instant Pot depending on desired texture: For kale that still has a bit of a "bite" to it, cook on high pressure for 3 minutes. Carefully do a quick pressure release.
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Pressure cook the kale: Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 5 minutes (for either electric or stovetop PC). Quick release the pressure. Remove the lid carefully - the steam is hot enough to scald. Season and serve: Squeeze the lemon over the kale, then stir in the fresh ground pepper.
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Turn the instant pot to saute mode and add olive oil. Add your chopped onions and garlic and saute for a few minutes. Add the chopped kale to the bottom of the pot, and stir. Pour in the broth and spices and stir once more. Set the instant pot to manual mode, seal the instant pot lid, and pressure cook for 3-5 minutes.
