I adapted a NY Times recipe to cook in the Instant Pot.

Ingredients:

A big bunch of curly kale, roughly chopped.

2-4 T olive oil
1 large onion, coursely sliced
1 T minced garlic

1 large tomato, cut up, or 1/4 C of sun dried tomatoes
2 cups of chicken stock
1 tsp regular salt or 2 tsp sea salt
Juice of 1/2 a medium lemon, or 1-2 T of red wine vinegar
Optional herbs : basil, mint
Optional spice: 1/4-1/2 tsp of paprika

salt and pepper to taste

Instructions:

Turn Instant Pot on to “saute”.
When “Hot”, Add olive oil, saute onions till soft.
Add garlic and saute a little longer.
Turn setting to “off”.
Add kale, tomato, stock, lemon juice/vinegar, salt, herbs.
Stir and pack the kale down .
Cover the pot, close the vent lever. We are using the pressure cooker mode.
Turn to “Manual” and reduce time to 10 min.
When done, turn the power off. Allow to cool 10 min before venting.
Salt and pepper to taste.