Spicy Instant-Pot Chicken & Southern Greens

Ingredients

• •1 pound boneless, skinless chicken thighs, diced
• •2 cups chopped collard greens
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 teaspoon smoked paprika
• •1 teaspoon cayenne pepper
• •1 cup low-sodium chicken broth
• •1 tablespoon olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 tablespoon apple cider vinegar

Instructions

1. 1

   Set your Instant Pot to 'Sauté' mode and add olive oil. Once hot, add chopped onion and garlic. Sauté for 3-4 minutes until the onion is translucent.

2. 2

   Add diced chicken thighs to the pot and season with smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.

3. 3

   Pour in the chicken broth and add the chopped collard greens. Stir to combine everything well.

4. 4

   Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Select 'Pressure Cook' or 'Manual' and set the timer for 10 minutes.

5. 5

   Once cooking is complete, carefully quick-release the pressure with the valve set to 'Venting'. Open the lid and stir in apple cider vinegar for an added tang. Serve hot.