Sprinkle the chicken breasts with the cumin and pepper.
12 ounces boneless skinless chicken breasts, 1 teaspoon ground cumin, ¼ teaspoon black pepper
Place the water and a steamer basket in the Instant Pot, then arrange the chicken in the steamer basket. Close the lid, ensure the valve is set to “sealing,” select HIGH manual pressure, and set the time to 6 minutes.
2 cups water
Once the time is up, let the pressure naturally release for 5 minutes, then quick release the rest.
When the pressure gauge drops, carefully remove the lid and transfer the chicken to a cutting board.
Let the chicken stand for 5 minutes, then shred and set aside.
In a medium bowl, whisk together the yogurt, mayonnaise, sugar, curry, and salt. Set aside.
¼ cup plain 2% Greek yogurt, ¼ cup light mayonnaise, 1 tablespoon sugar, 1 ½ teaspoons curry powder, ½ teaspoon salt
Place the asparagus and edamame in the steamer basket in the Instant Pot. Close the lid and ensure the valve is set to “sealing.” Press the Cancel button, then reset the manual pressure for 1 minute.
2 cups asparagus, 1 cup fresh or frozen shelled edamame
When the time is up, use a quick release.
Transfer the asparagus mixture to a colander and run it under cold water to stop the cooking process. Drain well.
Divide the kale mix between 4 plates, then top with even amounts of the asparagus mixture.
4 cups baby kale mix
Add the chicken and onions to the yogurt mixture and toss until well coated.
½ cup red onion
Evenly divide the chicken mixture onto each plate, then sprinkle with cilantro.
¼ cup fresh cilantro or green onion