Instant Pot Kale and Potato Soup
Servings: 6 servings
Equipment
Ingredients
- 1½ pounds red potatoes cut into 1/2-inch pieces
- 14 ounce can of Great Northern beans drained & rinsed
- 2 Tbsp olive oil
- 1 cup onion chopped
- 1 cup celery diced
- 1 cup carrot diced
- 2 tsp garlic minced
- 1 tsp crushed dried rosemary
- 1 tsp dried thyme
- ½ tsp red pepper flakes less to taste (optional)
- ½ tsp black pepper
- 2 Tbsp tomato paste
- 8 cups vegetable broth
- 1 teaspoon salt or seasoned salt
- 4 cups chopped kale
Instructions
- Press Saute and wait for pot to say Hot. Then heat the olive oil and add the onion, celery and carrot, for about 1 minute.
- Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 30 seconds.
- Add the rest of the ingredients, except kale. Set pot to cook on High Pressure for 1 minute.
- When cooking is done, QR. Add chopped kale and stir. Let kale sit in pot until wilted and cooked through. About 5-10 min.
- Serve with fresh bread if desired.
