This Instant Pot Kale Potato Soup is warm, comforting, and packed with flavor! It’s made with tender potatoes, healthy kale, and a tasty broth that brings everything together.
Honestly, who doesn’t love a soup that cooks so quickly? I whip this up after a long day, and it’s like a warm hug in a bowl! Pair it with some bread for an extra treat.
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing because of its flavor and health benefits. You can use other oils like avocado or canola if you prefer. Just avoid oils with strong flavors, which can overpower the soup.
Onion: A medium yellow onion adds sweetness and depth. If you’re out, use a shallot or a white onion. Red onions can work too, but they may taste sharper in the soup.
Potatoes: Yukon Gold or Russet potatoes give a creamy texture. Sweet potatoes could be a fun alternative, giving a slight sweetness to the dish. If you’re looking for a lower-carb option, cauliflower works well!
Kale: Fresh kale is fantastic for its nutrients! If kale isn’t on hand, try spinach or Swiss chard. Just remember, leafy greens will cook down much more quickly, so adjust your cooking time.
White Beans: These add protein and creaminess. Cannellini or great northern beans are top choices, but kidney beans or chickpeas could also substitute nicely depending on your taste.
Smoked Paprika: This ingredient gives a lovely smoky depth to the soup. If you don’t have it, regular paprika or even a dash of cayenne pepper can work in a pinch!
How Do I Properly Sauté Vegetables in the Instant Pot?
Sautéing is key to building flavor in this soup. In the Instant Pot, be sure to set it to sauté mode first. Here’s how:
- Heat the Instant Pot and add olive oil. Wait until it shimmers, then add diced onions. Cook them for about 3-4 minutes until they are softened.
- Add minced garlic next. This needs just 30 seconds to release its wonderful aroma, so keep a close eye!
- Avoid burning the garlic; if it starts to brown too quickly, lower the heat or remove it from the pot briefly.
Getting this step right enhances the flavors and sets a great base for the rest of your soup. Happy cooking!
How to Make Instant Pot Kale Potato Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups vegetable broth (or chicken broth)
- 2 cups kale, chopped (stems removed)
- 1 can (15 oz) white beans (e.g., cannellini or great northern), drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Green onions, sliced (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and 10 minutes to cook in the Instant Pot. In total, you’ll be enjoying this hearty dish in about 30 minutes. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Start by setting your Instant Pot to sauté mode. Add the olive oil and let it heat up. Once it’s hot, toss in the diced onion. Sauté for 3-4 minutes, until the onion is softened. Then, stir in the minced garlic and cook for about 30 seconds until it’s fragrant. Your kitchen will smell amazing!
2. Add Potatoes and Broth:
Next, add the diced potatoes, vegetable (or chicken) broth, dried thyme, and smoked paprika to the pot. Don’t forget to add a pinch of salt and pepper! Stir everything together to combine the flavors.
3. Cook Under Pressure:
Now, close the lid of the Instant Pot and make sure the valve is set to “sealing.” Cook on manual high pressure for 10 minutes. This is the easy part—let the Instant Pot do the work!
4. Release the Steam and Add Greens:
When the timer goes off, carefully do a quick release of the steam by moving the valve to “venting.” Open the lid gently. Time to add the chopped kale and white beans! Stir everything well and let the residual heat wilt the kale for about 5 minutes.
5. Finish and Serve:
Stir in the lemon juice and give the soup a taste. Adjust the seasoning with salt and pepper if needed. Serve the soup hot and garnish with sliced green onions for a fresh touch. Enjoy your warm, delicious Kale Potato Soup!
Can I Use Other Greens Instead of Kale?
Absolutely! If kale isn’t your favorite, you can substitute it with spinach, Swiss chard, or collard greens. Just remember to adjust the cooking time; spinach wilts quickly, so you can add it after the pressure cooking step, just like the kale.
What Type of Potatoes Work Best?
Yukon Gold and Russet potatoes are both fantastic options. Yukon Gold will give you a creamier texture, while Russets will create a fluffier soup. Feel free to mix the two for added flavor and texture!
Can I Make This Soup Ahead of Time?
Certainly! This soup can be made ahead of time and stored in the fridge for up to 4 days. Just reheat on the stove or in the microwave, adding a splash of broth if it thickens up too much while stored.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage (up to 3 months). If freezing, consider leaving the kale out until you reheat it, as it can lose its texture when frozen.
