Instant Pot Kale Soup
A nutritious and comforting soup filled with tender kale, hearty vegetables, and flavorful broth, perfect for a healthy and warming meal.
Ingredients
- 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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