This warm and cozy soup is packed with healthy kale and hearty potatoes. Just toss everything in the Instant Pot and let it work its magic—easy peasy!
I love how quick this soup comes together! It’s perfect for chilly nights when you want something filling. Plus, leftovers taste even better the next day, if there are any! 🥔🌱
Key Ingredients & Substitutions
Olive Oil: I always choose extra virgin olive oil for its rich flavor. If you need a substitute, avocado oil works well too and has a high smoke point, perfect for sautéing.
Onion: A diced onion adds sweetness to the base. Yellow onions are great, but if you only have red or white onions, they’ll work too, just remember they may alter the flavor slightly.
Potatoes: I used russet potatoes for their creaminess, but you can swap them with Yukon gold for a buttery texture or sweet potatoes for a touch of sweetness!
Carrots: Diced carrots give a nice color and slight sweetness. You can replace them with parsnips if you’re looking for a different flavor, or even frozen mixed veggies in a pinch.
Kale: Kale is packed with nutrients. If it’s unavailable, spinach or Swiss chard can be a great alternative; they wilt quickly and still provide a nice texture.
Nutritional Yeast: This ingredient adds a cheesy flavor. If you don’t have it, feel free to skip it or use a sprinkle of vegan cheese or even a bit of miso paste for umami.
How Do I Get Perfectly Sautéed Onions without Burning Them?
Sautéing onions is key for great flavor. Follow these steps to get them just right:
- Start by heating your Instant Pot on the sauté setting.
- Add the olive oil and let it heat up for a minute before adding the onions.
- Sauté the diced onion on medium heat for about 4-5 minutes, stirring occasionally until they become translucent. This means they are softened, not browned.
- Add minced garlic and cook for 1-2 more minutes. Keep a close eye as garlic burns quickly—stir regularly!
Perfectly sautéed onions & garlic provide a fantastic base for your soup. Enjoy making this soup, and don’t worry—practice makes perfect!
Easy Vegan Instant Pot Kale Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2-3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 large carrots, diced
- 4 cups vegetable broth
- 1 bunch kale, stems removed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon nutritional yeast (optional)
- Fresh lemon juice (for serving)
How Much Time Will You Need?
This easy soup takes about 10 minutes to prep and 15 minutes to cook in the Instant Pot. In total, you should be enjoying your healthy and delicious kale potato soup in about 30 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by setting your Instant Pot to the sauté setting. Add the olive oil and let it heat up a bit. When it’s ready, toss in the diced onion. Sauté the onion for about 4-5 minutes until it becomes translucent. This step adds lots of flavor!
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional 1-2 minutes. Be sure to keep an eye on it so it doesn’t burn—just until it’s nice and fragrant!
3. Combine the Ingredients:
Now it’s time to add the diced potatoes, carrots, vegetable broth, thyme, and smoked paprika to the pot. Season with salt and pepper to taste, and give everything a good stir to mix it all up.
4. Pressure Cook:
Close the lid of your Instant Pot, making sure the valve is set to sealing. Cook everything on high pressure for 8 minutes. This will help the veggies become perfectly tender.
5. Release the Pressure:
Once the cooking time is finished, let the pressure release naturally for about 5 minutes. After that, you can quickly release any remaining pressure by turning the valve to venting—careful of the steam!
6. Add the Kale:
Open the lid and stir in the chopped kale. Let it sit for a few minutes to allow the heat to wilt the kale down—it should look bright and beautiful!
7. Enhance the Flavor:
If you’d like, stir in the nutritional yeast for a cheesy flavor and extra creaminess. It’s optional but highly recommended!
8. Serve and Enjoy:
Your soup is ready! Ladle it into bowls and serve hot with a squeeze of fresh lemon juice on top for a lovely burst of brightness. Enjoy your delicious and comforting kale potato soup!
Can I Use Fresh Kale Instead of Frozen?
Absolutely! Fresh kale is perfect for this recipe. Just remove the stems and chop it before adding it to the soup at the end. If using frozen kale, you can add it directly without thawing, but you may want to increase the cooking time slightly to ensure it’s well incorporated.
What If I Don’t Have Nutritional Yeast?
No problem! If you don’t have nutritional yeast, you can simply omit it. For a cheesy flavor, you could add a splash of unsweetened plant-based milk and a bit of your favorite vegan cheese or a sprinkle of grated Parmesan if you’re not strictly vegan.
Can I Make This Soup Ahead of Time?
Yes, you can make the soup a day ahead! Allow it to cool completely before transferring it to an airtight container. Store it in the fridge, and when you’re ready to serve, simply reheat it on the stove or in the microwave. The flavors will meld beautifully!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 2 months. Just make sure to let it cool completely before freezing, and leave some space in the container for expansion. When ready to eat, thaw overnight in the fridge and reheat on the stove.
