Instant Pot Kale Soup

Dive into a bowl of hearty goodness with our Instant Pot Kale Soup Recipe featuring beef and beans in the soup cuisine. This recipe is all about bringing together the delicious flavors of tender beef, kale, and hearty beans. It's a breeze to cook in the Instant Pot.

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📋 Ingredients

• Ground Lean Beef: Provides a hearty, protein-rich base for this hearty soup.
• Olive Oil: Used for sautéing onion and garlic, it helps extract and intensify their flavors.
• Yellow Onion: Adds a sweet depth of flavor that complements the meat and beans.
• Garlic: Fresh minced garlic provides a warm, savory depth of flavor.
• Chicken Stock: Forms the liquid base of the soup, adding a savory richness.
• Chopped Kale: Adds a nutritious punch and a beautiful pop of color to the soup.
• Tomato Paste: Imparts a deep, concentrated tomato flavor, adding richness to the soup.
• Cannellini Beans (White Beans): Add a creamy texture and fiber content, making the soup more filling.
• Canned Diced Tomatoes: Contribute a tangy-sweet flavor and a unique texture to the soup.
• Italian Seasonings: A blend of herbs that enhances the overall flavor profile of the soup.
• Pepper & Salt: Essential seasonings that bring out the flavors of the other ingredients.
• Grated Parmesan Cheese: Adds a sharp, salty finish to the creamy soup. It's shaved fresh on top for extra flavor.

🔀 Substitutions & Variations

• Fresh Tomatoes: Substitute with 2 cups of fresh chopped tomatoes for each can of diced tomatoes.
• Add Lemon Juice: Enhance the flavor of your kale soup by adding a refreshing squeeze of fresh lemon juice just before serving.
• Chicken Stock: You can use either chicken broth or vegetable broth as a substitute for chicken stock in kale soup, providing a flavorful base that complements the hearty kale.
• Spicy Italian Sausage: Incorporate spicy sausage for a zesty, meaty twist on the kale soup recipe.
• Instant Pot Kale and Chicken Soup: Add chunks of chicken breast and green beans to create a filling and nutritious meal.
• Instant Pot Kale and Lentil Soup: Substitute meat with lentils for a vegan-friendly version of this warming soup.

🔪How To Make Instant Pot Kale Soup

1. Step 1: Set Instant Pot to sauté function. Add olive oil. Once it melts and begins to sizzle, add the onions and garlic, and cook for 2 minutes or until onions are translucent and garlic is fragrant, stirring occasionally. 

2. Step 2: Add the beef and sauté until the mince is browned.

3. Step 3: Add in chicken stock, tomato paste, and seasonings. Stir to combine.

4. Step 4: Add in the diced tomatoes and beans. Stir to combine. (If using fresh chopped kale, add it in this step. If using frozen kale, wait until step 6.

5. Step 5: Set the Instant Pot to pressure cook for 5 minutes. Make sure the venting is turned off and close the lid. Allow pressure to release naturally for 5 minutes. Release the remainder of the pressure by venting the Instant Pot. 

6. Step 6: If using frozen kale, stir in and set to manual for 1 minute.

7. Step 7: Release pressure once the one minute is up.

8. Step 8: Garnish with shaved or shredded parmesan cheese and serve with Italian crusty bread!

💭 FAQs

Instant Pot Kale Soup

Angela Milnes

A nutritious and comforting soup filled with tender kale, hearty vegetables, and flavorful broth, perfect for a healthy and warming meal.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 5 minutes mins

Course Soup Recipes

Cuisine American

Servings 8 Servings

Calories 280 kcal

Ingredients

  

1x2x3x

• ▢ 1 pound Ground Lean Beef
• ▢ 2 tablespoons Olive Oil
• ▢ 1 Onion diced
• ▢ 2 tablespoons Garlic minced
• ▢ 5 cups Chicken Stock
• ▢ 2 Cups Kale
• ▢ ½ Cup Tomato Paste
• ▢ 2 Cans Cannellini Beans rinsed
• ▢ 1 Can Diced Tomatoes 15 Oz
• ▢ 2 tablespoons Italian Seasonings
• ▢ 1 teaspoon Pepper
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon Parmesan Cheese

Instructions

 

• Set Instant Pot to sauté function. Add olive oil. Once it melts and begins to sizzle, add the onions and garlic and cook for 2 minutes or until the onions are translucent and the garlic is fragrant, stirring occasionally. 
• Add the beef and cook until no longer pink.
• Add in chicken stock, tomato paste and seasonings. Stir to combine.
• Add in the diced tomatoes and beans. Stir to combine. (If using fresh chopped kale, add in this step. If using frozen kale, wait until step 6).
• Set the Instant pot to pressure cook for 5 minutes. Make sure the venting is turned off and close the lid. Allow pressure to release naturally for 5 minutes. Release the remainder of the pressure by venting the Instant Pot. 
• If using frozen kale, stir in and set to manual for 1 minute. Release pressure once the one minute is up.
• Garnish with shaved or shredded parmesan cheese and serve with Italian crusty bread!

Notes

Use Fresh Ingredients: For the tastiest Instant Pot Kale Soup, opt for fresh kale and ingredients.

De-stem the Kale: Remove kale stems before adding leaves to the soup to avoid their tough and fibrous texture.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 40mgSodium: 1218mgPotassium: 679mgFiber: 7gSugar: 6gVitamin A: 865IUVitamin C: 15mgCalcium: 145mgIron: 6mg

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