Kale Potato Instant Pot (Printable Version)
A comforting blend of potatoes, kale and white beans that comes together in 30 minutes for a hearty, nutritious meal.
# Ingredients:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
4 medium potatoes, peeled and diced (Yukon Gold or Russet)
05 -
4 cups vegetable broth (or chicken broth)
06 -
1 teaspoon dried thyme
07 -
1 teaspoon smoked paprika
08 -
Salt and pepper to taste
→ Add-Ins
09 -
2 cups kale, chopped (stems removed)
10 -
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
11 -
1 tablespoon lemon juice
→ Garnish
12 -
Sliced green onions
# Steps:
01 -
Set Instant Pot to sauté mode. Heat olive oil, then add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 -
Add diced potatoes, broth, dried thyme, smoked paprika, salt and pepper to the pot. Stir to combine all ingredients thoroughly.
03 -
Close the Instant Pot lid and set valve to sealing position. Cook on manual high pressure for 10 minutes.
04 -
Carefully perform a quick release by moving the valve to venting position. Open lid and add chopped kale and white beans. Stir well and let residual heat wilt the kale for about 5 minutes.
05 -
Stir in lemon juice and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with sliced green onions before serving.
# Notes:
01 -
For a creamier texture, you can blend a portion of the soup and return it to the pot.
02 -
This soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.