Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4


3 slices prosciutto, chopped
½ small red onion, chopped
Salt and black pepper to taste
2 cups baby kale
½ cup whipping cream
4 flounder fillets
3 tbsp butter, melted
2 tbsp chopped fresh parsley


1. Select Sauté, add half of the butter and prosciutto, and cook until
crispy, about 3 minutes. Stir in red onion and cook for about 2
minutes. Fetch the kale into the pot and cook, stirring frequently,
about 4-5 minutes.

Mix in whipping cream. Transfer to a baking
dish. Lay the flounder fillets over the kale. Brush the fillets with the
remaining butter and sprinkle with salt and pepper.

2. Wipe clean the pot and add 1 cup of water, fit in a trivet, and place
the baking dish on top. Seal the lid, select Manual/Pressure Cook
on High, and set the time to 5 minutes.

After cooking, perform
natural pressure release for 10 minutes, then a quick pressure
release to let out the remaining steam. Serve sprinkled with parsley.

Nutrition: Kcal 275 Carbs 3g Fat 16g Protein 30g