Instant Pot Kale Potato Soup

This Instant Pot Kale Potato Soup is very easy to form you’ll love keeping it rotation through Fall and Winter. No pressure cooker? No problem. I’ve provided the choice to form this soup stovetop also . This recipe is vegan, gluten-free, oil-free and low in fat.

Making soup in your Instant Pot is very easy , you’ll like it as an alternate to stove top. While it’s not necessarily faster, the very fact that it’s completely hands off makes cooking a breeze. Let’s re-evaluate the way to make this soup in a moment Pot.

Instant Pot Kale Potato Soup
Instant Pot Kale Potato Soup

Before you begin , prepare by chopping the carrot, onion, garlic and celery. While those are sautéing, chop the potatoes and while the soup is cooking, chop the kale.

This simple, creamy potato soup is straightforward to form in a moment Pot or any electric autoclave. This method takes even as long as stovetop but the set-it-and-forget-it factor can’t be beat.

Instant Pot Kale Potato Soup


  • 3 carrots, peeled and sliced (approx. 1 heaping cup)
  • 2 ribs celery, chopped (approx. 1 heaping cup)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 white onion, diced (approx. 2 cups)
  • 4 cloves garlic, minced
  • 1/2 tsp dried parsley
  • 2 lbs. Yukon gold or red potatoes, chopped into cubes (approx. 6 cups)
  • 3 1/2 cups vegetable broth
  • 2 cups de-stemmed and finely chopped kale
  • salt and pepper, to taste
  • squeeze of fresh lemon juice


  1. Add the onion, garlic, carrots and celery to the Instant Pot with 1/4 cup water or vegetable broth. Press “Saute” and allow to come to heat. Once it’s hot, cook, stirring often, for 5-6 minutes until starting to soften and become fragrant.
  2. Add the oregano, thyme and parsley. Stir to combine and cook for another couple of minutes.
  3. Add the potatoes and vegetable broth. Stir to combine.
  4. Seal the lid and make sure the venting knob is turned to “Sealing”. Press “Pressure Cook” and set the timer to 10 minutes. There is no need to press start. The display will now read “On”. The Instant Pot will take 10 minutes or so to come to pressure at which point, you will hear a beep and the timer will begin.
  5. Once the timer has finished, carefully turn the Vent Knob to “Quick Release”. Allow all the pressure to release until the Float Valve drops, at which point you can remove the lid.
  6. Stir in the chopped kale then season with salt and pepper and a squeeze of fresh lemon juice, if desired.
  7. Serve right away. Optional toppings include chopped chives, green onion, crumbled tempeh bacon or grated vegan cheese. Leftovers can be stored in the fridge in a sealed container for up to 5 days or freezer for up to 3 months.

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