This recipe is quick and simple using an Instant Pot. It is also #lowcarb and #keto. Most of all, it’s delicious!
2 32 oz Chicken Stock or Broth
2 to 3 boneless chicken breast (frozen or thawed)
1 head of bok choy (chopped)
2 to 3 slices of fresh ginger
1/2 cup of frozen seasoning mix (onions, celery, and green peppers)
First you need need to do is chop the bok choy and place in a large bowl with cold water. Let is soak, wash, and drain at least 3 times. If you have a salad spinner use it. It makes cleaning and washing the bok choy easier. Once you clean the bok choy, place it in the Instant Pot along with the remaining ingredients. Close and secure the lid. Place the pressure valve into position (read you manual). Press manual, set pressure to high, and time to 30 mins. Once its ready, switch the pressure valve to release the pressure. Once the pressure is released, open the the instant pot. Use the tongs and scissors to break up the chicken breast into bite size pieces.
I usually make a batch and store in the refrigerator; therefore, its ready whenever I’m hungry. All I do is put in the bowl, and microwave it for 2 minutes or more.
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written by Omar Aguila. Copyright 2019. All rights reserved.