📖 Instructions

1. First things first, prepare your ingredients. Wash and chop the sweet potatoes into 1-inch cubes. Chop the onion roughly. Mince the garlic. Rinse the kale and roughly chop it. If using, chop any other vegetables you plan to include. I added a small chopped carrot – for good luck, or something.
2. Next up: seasoning! I like to use a little olive oil to saute the onion and garlic in the Instant Pot for about 3 minutes until softened. This adds a great depth of flavor. Then I add the chicken, sweet potatoes, broth, and seasonings (salt, pepper, thyme, and rosemary). Give it a good stir!
3. Now, for the Instant Pot magic! Secure the lid and set the valve to "sealing." Cook on high pressure for 12 minutes. Once the timer goes off, allow for a natural pressure release for 10 minutes. Carefully quick-release any remaining pressure.
4. Finally, the fun part! Stir in the kale and any other delicate greens, making sure to gently mix everything up. Allow the stew to rest for about 5 minutes to let the flavors meld together. Then, taste and adjust the seasoning, adding more salt, pepper, or herbs to your preference. And finally, Serve warm, with a crusty piece of bread. Yum!
5. Oh, and one more thing! If your stew seems a tad too thick, you can always add a bit more broth to achieve your ideal consistency. And if you're feeling extra fancy, you can add a dollop of sour cream or Greek yogurt before serving for an extra creamy touch!