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Instant Pot potato and kale soup is loaded with potatoes, cannellini beans and kale. It’s the perfect comforting soup and makes a great family meal.
Soup season is my favorite. I love soup year round, but I find myself eating more when the weather starts to cool down a bit. Most of the country is getting nice, cool weather. Here in AZ, while the weather is cooler than the dreadful summer temperatures, it’s still warm in October. I still love eating soup when it’s warm because cool weather soup season is a very short window where I live.
If you have never tried kale, or have been put off by it for whatever reason, this soup is a great place to give it a try. I have never been a huge fan of kale. If it isn’t cooked right, it can be very bitter and strong tasting. Cooked in the pressure cooker, the kale gets very soft and goes really well with the potato and beans. It’s a great comfort food for the whole family.
What are the health benefits of eating kale?
Kale is very high in nutrients and very low in calories and is one of the most nutrient-dense foods in existence. Kale is also extremely high in vitamin C and a great source of vitamin K.
Why you’ll love this recipe
- Made quick and easy in the Instant Pot
- A great family meal
- Loaded with nutrients
- Hearty and perfect for cooler weather
Ingredients
What you’ll need to make this recipe.
- Kale
- Olive oil
- Yellow onion
- Ham hocks
- Russet potatoes
- Chicken broth
- Cannellini beans
- Salt
- Ground pepper
How to make this recipe
1 – Thoroughly rinse the kale with cool water to remove any grit. Dry kale leaves by patting them down with paper towels.
2 – Lay a single leaf upside down on a cutting board and use a paring knife to cut a V shape along both sides of the large rib, cutting the leaves away from the rib. Discard ribs.
3 – Slice the kale into thin strips. Put the kale into a bowl of cold water and soak for an hour. Drain well.
4 РAdd the oil, onions, and ham hocks to the Instant Pot and stir together. Turn the saut̩ button on and saut̩ for 5 minutes, or until the onions are soft.
5 – Add the potatoes, chicken broth, kale, and beans. Stir to combine ingredients.
6 – Lock the lid into place with the valve pointing to sealed, and cook for 30 minutes on high pressure. Allow pressure to naturally release for 5 minutes. Quick release remaining pressure and remove lid.
7 – Remove the ham hocks and remove the meat from the bones. Discard the bones and skin. Cut meat into bite sized pieces and return the meat to the soup. Stir in the salt and pepper.
How do I store my leftover soup?
Place the cooled soup in an airtight container. You can keep the soup in the refrigerator for about 3-4 days.
Please Note
The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.
Calories per serving (approximately 1 /2 cups): 321
Instant Pot Potato and Kale Soup
Ingredients
- 1 lb kale
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 smoked ham hocks
- 4 large russet potatoes, peeled and diced
- 6 cups chicken broth
- 30 oz cannellini beans, rinsed and drained
- 1/4 tsp salt
- 1/8 tsp ground pepper
Instructions
- Thoroughly rinse kale with cool water to remove any grit. Dry kale leaves by patting them down with paper towels.Â
- Lay a single leaf upside down on a cutting board and use a paring knife to cut a V shape along both sides of the large rib, cutting the leaves away from the rib. Discard ribs.
- Slice the kale into thin strips. Put the kale into a bowl of cold water and soak for an hour. Drain well.Â
- Add the oil, onions, and ham hocks to the Instant Pot and stir together. Turn the sauté button on and sauté for 5 minutes, or until the onions are soft.
- Add the potatoes, chicken broth, kale, and beans. Stir to combine ingredients.Â
- Lock the lid into place with the valve pointing to sealed, and cook for 30 minutes on high pressure. Allow pressure to naturally release for 5 minutes. Quick release remaining pressure and remove lid.
- Remove ham hocks from soup and remove the meat from the bones. Discard the bones and skin. Cut meat into bite sized pieces and return the meat to the soup. Stir in the salt and pepper.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.
Nutrition
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Enjoy!
I’ve used kale in soups before so I can be certain this soup would be a delicious and tasty one!
Thanks, Gail. I love the way kale adds to this soup. 🙂
Thank you so much for this detailed description of how to use the Instant Pot! I’ve had mine for over a year, but I’m still afraid to use it. This is one recipe that I’m not afraid to try!
I hope you give it a try, Roni. It’s a bit of a learning curve, but such an awesome kitchen gadget to have. 🙂
Hooray for soup season! This looks delish!
Thanks. 🙂
Perfect comfort food! I just love that this is made in the instant pot. 🙂
Thanks, Carrie. 🙂
So good! This soup is the ultimate comfort food. And I love that it can be made in the instant pot. YUM!
Thanks. 🙂
Really nice fall/winter soup. Love the instapot.
Thanks, Amanda. 🙂