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    Home » Instant Pot

    Instant Pot® Kale (Slow Cooker)

    Published: Mar 24, 2020 · Modified: Nov 10, 2021 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This easy, vegan Instant Pot kale is made with fresh kale, onions, and spices, and uses the slow cooker feature on your pressure cooker. (Traditional slow cooker directions included!)
    This easy, vegan Instant Pot kale is made with fresh kale, onions, and spices, and uses the slow cooker feature on your pressure cooker. (Traditional slow cooker directions included!)
    This easy, vegan Instant Pot kale is made with fresh kale, onions, and spices, and uses the slow cooker feature on your pressure cooker. (Traditional slow cooker directions included!)
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This easy, vegan Instant Pot kale is made with fresh kale, onions, and spices, and uses the slow cooker feature on your pressure cooker. (Traditional slow cooker directions included!)

    Instant pot kale in a serving dish

    I’ve been eating all the kale lately.

    Really, so much kale. I’ve even gotten into a kale-icious routine.

    First, I use the fresh kale in a salad (like this kale apple salad), and then I add it to soup (like this white bean and kale soup).

    If I have more kale than I can use before it goes bad, I chop some of it up and freeze raw kale for later.

    But guys, my freezer is kind of small. We don’t have a chest freezer, and freezing raw kale isn’t super compact.

    As I stared into my very-full freezer, one thing became clear. I needed to freeze the (much more space-efficient) COOKED kale. Also, I needed to eat some of the food in my freezer.

    And my braised kale wasn’t cooked down enough. I needed a way to cook a ton of kale into a delicious soup pot of cooked, tender leafy greens.

    This Instant Pot kale uses the pressure cooker’s slow cooker function, and is made with onions, spices, and lots of fresh kale. It’s a tasty side dish, and is also a perfect addition to soups and curries.

    Can I Make This Instant Pot Kale in a Regular Slow Cooker?

    You sure can, and I’ve included directions for that in the recipe card below the Instant Pot directions.

    If you make this in a traditional slow cooker, you’ll need to cook the onions on a stovetop before adding them to the slow cooker basin.

    If you have a fancy multi-cooker slow cooker (like this Cuisinart multi-cooker), you can brown the onions in your slow cooker basin just like in the Instant Pot recipe.

    Do I Need a Glass Lid For My Instant Pot?

    You do need to cover the Instant Pot with a glass lid for this recipe.

    You can use the Instant Pot brand lid, which is made from tempered glass, is oven-safe, and is fairly affordable.

    For this recipe, however, you don’t need an oven-safe lid.

    A standard pot lid from your usual set of kitchen pots will work just fine, so I recommend checking to see if any of the pot lids you already own will fit.

    Can I Use This Technique for Southern-Style Greens?

    Yes.

    If you follow the recipe exactly, these greens are vegan.

    If you prefer southern-style greens, feel free to swap the olive oil for another fat (like bacon fat) and add a ham hock (or bacon) to the greens while they cook.

    How to Make Instant Pot Kale

    Start by preparing the kale. Trim off the woody stems and roughly chop the leaves.

    Rinse the kale and set it aside.

    Destem, Rinse + Chop Kale
    Destem, Rinse + Chop Kale

    Next, add olive oil to your Instant Pot basin and press the sauté button.

    Add a sliced onion, salt, garlic powder, and red chili flakes, and cook until the onions are tender.

    Press cancel to end the sauté feature.

    Cook the Onions Until Tender
    Cook the Onions Until Tender

    Next, press the slow cook button until the temperature display reads less. Set the timer for three hours.

    Add the kale and broth, and cover the pot with a glass lid.

    Resist the urge to open the lid while the kale cooks.

    Add the Kale + Broth
    Add the Kale + Broth

    When the kale is cooked down and tender, it’s ready!

    You can eat it immediately, store it in the fridge for a few days, or freeze it in batches for later.

    Slow Cook for About 3 Hours
    Slow Cook for About 3 Hours

    Looking for even more kale recipe ideas? Try this kale mac and cheese from Garlic and Zest.

    Instant pot kale in a serving dish
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    5 from 1 vote

    Instant Pot Kale (Slow Cooker)

    This easy, vegan Instant Pot kale is made with fresh kale, onions, and spices, and uses the slow cooker feature on your pressure cooker. (Traditional slow cooker directions included!)
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time3 hrs 10 mins
    Total Time3 hrs 15 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 8 people
    Calories: 52kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    3-4 Days (Fridge), 1 Year (Freezer)
    Prevent your screen from going dark

    Equipment

    • Instant Pot (I use this one)

    Ingredients

    • 1 pound kale, destemmed + roughly chopped
    • 1 tablespoon olive oil
    • 1 onion, thinly sliced
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • ½ teaspoon red chili flakes (or double for spicier kale)
    • 1 cup vegetable broth

    Instructions

    Instant Pot Directions:

    • Rinse kale and set aside.
    • Add olive oil to the Instant Pot. Press the sauté button. Leave the adjustable temperature setting at normal.
      Add onion, salt, garlic powder, and chili flakes to the pot. Cook, stirring occasionally, until the onions are tender.
      Cook the Onions Until Tender
    • Press the cancel button on your Instant Pot (to turn off the sauté function). Press slow cook button until the temperature setting reads less.
      Add the kale and broth. Cover the Instant Pot with a glass lid.
      Adjust the timer to 3 hours using the – and + buttons.
      Add the Kale + Broth
    • After 3 hours, stir the kale. If your kale isn't as tender as you like it, continue slow cooking for another 30 minutes.
      Serve warm.
      Slow Cook for About 3 Hours
    • Make Ahead + Leftovers: Store in the fridge and use within 3-4 days.
      Freeze: Portion into small airtight containers (like freezer bags) and freeze for up to 1 year.

    Slow Cooker Directions:

    • Rinse kale and set aside.
    • Heat oil in a pan over medium heat. Add onion, salt, garlic powder, and chili flakes to the pot. Cook, stirring occasionally, until the onions are tender.
    • Add the onions to a slow cooker basin. Add kale and broth. Cook on low for about 3 hours.
      Serve warm.
    • Make Ahead + Leftovers: Store in the fridge and use within 3-4 days.
      Freeze: Portion into small airtight containers (like freezer bags) and freeze for up to 1 year.

    Nutrition

    Calories: 52kcal (3%) | Carbohydrates: 7g (2%) | Protein: 3g (6%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Sodium: 433mg (19%) | Potassium: 303mg (9%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 5764IU (115%) | Vitamin C: 69mg (84%) | Calcium: 88mg (9%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
    « How to Freeze Kale
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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