Tara’s Instant Pot Kale Potato Soup

This hearty, creamy potato soup is so easy to make in the Instant Pot you'll love it for a simple, warm meal all Fall and Winter long. Serve with fresh sourdough bread for a real treat.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat 1-2 table olive oil with sauté function on instant pot. Add 1 diced onion, 4 diced garlic, and 3 shredded carrots & cook for for 5-6 minutes.

Step 2

Add 1 tsp oregano, 1/2 tsp thyme and 1/2 tsp parsley. Stir to combine and cook for another couple of minutes.

Step 3

Add 2 lbs cubed potatoes and 3.5 c. (MORE PER TARA, or milk!) chicken broth. Stir to combine. Pressure for 10 minutes. While soup is cooking, fry 1 lb sausage in saucepan.

Step 4

After pressure cooker is done, quick release then blend about half the soup to make it creamy. Add the sausage and combine soup plus blended soup.

Step 5

Stir in 2c. chopped kale then season with salt and pepper and a squeeze of fresh lemon juice, if desired.

Step 6

Serve right away. Optional toppings include chopped chives, green onion, crumbled tempeh bacon or grated vegan cheese. Leftovers can be stored in the fridge in a sealed container for up to 5 days or freezer for up to 3 months.

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