Can I use any type of potato for this Instant Pot soup?

Yes, the recipe states that any potato works, and you can even leave the skin on for added nutrition and ease.

What kind of greens are best for this potato and kale soup?

The recipe suggests using kale, spinach, or mustard greens, allowing you to choose based on preference or what you have on hand.

How do I achieve a smooth texture for this soup?

After pressure cooking and stirring in the coconut milk, use an immersion blender directly in the pot to puree the soup until it reaches your desired smooth consistency.

Is the long saute time for the onions and leeks necessary?

Yes, cooking the onions and leeks for 15-25 minutes until golden softens them and builds a crucial flavorful base for the soup, enhancing its overall taste.

How should I store leftover Potato and Kale Instant Pot Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

7 years ago

Potato and Kale Instant Pot Soup
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A creamy, smooth vegan potato and kale soup garnished with red pepper flakes in a rustic white bowl, served on a wooden surface.

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Kale

Potato and Kale Instant Pot Soup [Vegan]

336

Dairy Free

Vegan

Right in the heart of winter, we are still very well living in soup season. This potato and kale instant pot soup is perfect to warm you up with flavor and nutrients!

Ingredients You Need for Potato and Kale Instant Pot Soup [Vegan]

1/3 cup extra virgin olive oil
2 medium sized onions, chopped
1 large leek thinly sliced, whites and pale greens only
4 cloves (about 1 tablespoon minced garlic)
1 1/2 tablespoons minced ginger
3 to 4 medium, cubed potatoes (you can leave the skin on) (any potato works)
4 cups of chopped kale, spinach or mustard greens
1 teaspoon salt
1 teaspoon black peppercorns
4 cups of stock or water
1/2 cup coconut milk
Red pepper flakes to finish (optional)

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How to Prepare Potato and Kale Instant Pot Soup [Vegan]

Turn the instant pot onto saute mode, Add in the oil and add in the onions and leeks. Cook for about 15 minutes stirring occasionally until the onions and leek soften and begin to turn golden. You can continue cooking for another 5 to 10 minutes if you have the time.
Add in the garlic and the ginger and cook for 1 or 2 minutes.
Add in the potatoes, salt, black peppercorns and stock or water and the greens.
Set to 3 minutes of pressure and release the steam after 5 minutes.
Stir in the cream or coconut milk and stir well.
With an immersion blender puree the soup until smooth.
Place in serving bowls and garnish with the red pepper flakes and serve.

Notes

This recipe uses a pressure cooker.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.