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Instant Pot Potato Kale Soup is a hearty soup perfect for cold days. The Instant Pot makes it easy to cook this soup in under 60 minutes, and the end result is a delicious and nutritious meal. Serve it with a crusty bread or a side salad for a complete meal.
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Check out my Instant Pot Chicken Barley Soup and my Instant Pot Sausage and Spinach Soup for more delicious Instant Pot recipes.
Instant Pot potato kale soup is a simple and healthy soup that is perfect for busy weeknights. The dish is made with nutrient rich ingredients like kale, russet potatoes, cannellini beans, and ham hocks that are full of protein and fiber.
Plus, it's a great way to use up any leftover ham hocks or kale you may have on hand.
Why You'll Love This Recipe
- It's healthy and nutritious. This soup is loaded with nutrients from the kale, potatoes, and cannellini beans, making it a great way to incorporate more vegetables into your diet.
- It's easy to make. The Instant Pot method of cooking makes this soup incredibly easy to make. Simply add the ingredients to the pot, set the timer, and let it do its thing.
- It's budget friendly. This soup is made with simple, affordable ingredients like potatoes, beans, and ham hocks, making it a budget friendly meal option.
- It's comforting and satisfying. This soup is hearty, flavorful, and satisfying, making it a great choice for a cozy night in or for meal prep for the week.
Ingredients You'll Need
- Kale: A leafy green vegetable that's a great source of fiber and low in calories.
- Olive Oil: A flavorful cooking oil that adds a rich, nutty taste to the soup.
- Onion: Adds flavor and depth.
- Ham Hocks: Adds a rich, savory taste to the soup and are a good source of protein.
- Russet Potatoes: Adds texture and substance to the soup, and are a good source of vitamin C, potassium, and fiber.
- Chicken Broth: The base of the soup and adds flavor and depth to the dish.
- Cannellini Beans: Adds texture and substance to the soup.
- Salt & Ground Black Pepper: Added to the soup to enhance the flavors of the other ingredients.
Step-By-Step Instructions
Step 1:
Thoroughly rinse the kale with cool water to remove any grit. Dry kale leaves by patting them down with paper towels.
Step 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.
Step 3:
Slice the kale into thin strips. Put the kale into a bowl of cold water and soak for an hour. Drain well.
Step 4:
Turn on the Instant Pot to the sauté function. Add olive oil and onion, and cook until the onion is softened, for about 5 minutes.
Step 5:
Add ham hocks, potatoes, chicken broth, kale, cannellini beans and salt and pepper. Stir to combine.
Step 6:
Close the lid of the Instant Pot, make sure the pressure valve is in the sealing position, and cook on high pressure for 30 minutes. Allow pressure to naturally release for 5 minutes. Quick release remaining pressure and remove lid.
Step 7:
Remove the ham hocks from the soup, shred the meat, and discard the bones and any excess fat. Serve hot, and enjoy!
Expert Tips
- Use a good quality ham hock. The ham hock is a key ingredient in this soup and adds a lot of flavor to the dish. Choose a good quality ham hock with plenty of meat on it for the best results.
- Adjust the seasoning to your taste. Taste the soup before serving and adjust the seasoning as needed. You can add more salt and pepper or other herbs and spices to suit your taste preferences.
- Let the soup rest before serving. After cooking the soup, let it rest for a few minutes to allow the flavors to meld together. This will help bring out the best flavors in the soup.
- Use the Instant Pot sauté function. Using the sauté function on the Instant Pot to cook the onions before pressure cooking will help develop their flavors and add depth to the soup.
Variations
- Vegetarian version: To make this soup vegetarian, omit the ham hocks and use vegetable broth instead of chicken broth. You can also add some smoked paprika or liquid smoke to add a smoky flavor to the soup.
- Creamy version: For a creamier version of the soup, you can add a splash of heavy cream or coconut cream to the soup at the end of cooking.
- Spicy version: To add some heat to the soup, you can add some red pepper flakes or diced jalapeños to the soup. You can also serve the soup with a dollop of sour cream or yogurt to balance out the heat.
- Italian version: To give the soup an Italian twist, you can add some diced tomatoes, Italian seasoning, and grated Parmesan cheese to the soup.
- Meatier version: For a heartier version of the soup, you can add some diced cooked bacon or sausage to the soup. You can also use a combination of chicken broth and beef broth to add more depth of flavor to the soup.
Storing & Freezing
Storing: To store Instant Pot potato kale soup, first, let it cool to room temperature. Then, transfer the soup to an airtight container and refrigerate for up to 4 days. To reheat, you can either microwave it in a microwave-safe bowl or reheat it on the stove. If the soup is too thick, you can add some chicken broth or water to thin it out.
Freezing: If you want to freeze the soup, let it cool to room temperature and transfer it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. To reheat, transfer the soup to the refrigerator the night before to thaw. Then, reheat on the stove or microwave, adding some chicken broth or water if needed.
Recipe FAQ's
Yes, you can use other types of beans such as navy beans or Great Northern beans in place of cannellini beans.
Yes, you can use bacon instead of ham hocks to add a smoky flavor to the soup. Simply cook the bacon until crispy, remove it from the pan, and use the bacon fat to sauté the onions.
Yes, you can use other types of potatoes such as Yukon gold or red potatoes in place of Russet potatoes. However, Russet potatoes are starchy and will help thicken the soup, so the texture may be slightly different with a different type of potato.
More Instant Pot Soup Recipes You'll Love
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You can also find my FREE Instant Pot cheat sheets here.
Instant Pot Potato Kale Soup
Equipment
Ingredients
- 1 pound kale
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 smoked ham hocks
- 4 large russet potatoes peeled and diced
- 6 cups chicken broth
- 30 ounces cannellini beans rinsed and drained
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
- Thoroughly rinse the kale with cool water to remove any grit. Dry kale leaves by patting them down with paper towels.
- 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.
- Turn on the Instant Pot to the sauté function. Add olive oil and onion, and cook until the onion is softened, for about 5 minutes.
- Add ham hocks, potatoes, chicken broth, kale, cannellini beans and salt and pepper. Stir to combine.
- Close the lid of the Instant Pot, make sure the pressure valve is in the sealing position, and cook on high pressure for 30 minutes. Allow pressure to naturally release for 5 minutes. Quick release remaining pressure and remove lid.
- Remove the ham hocks from the soup, shred the meat, and discard the bones and any excess fat. Serve hot, and enjoy!
Notes
- Use a good quality ham hock. The ham hock is a key ingredient in this soup and adds a lot of flavor to the dish. Choose a good quality ham hock with plenty of meat on it for the best results.
- Adjust the seasoning to your taste. Taste the soup before serving and adjust the seasoning as needed. You can add more salt and pepper or other herbs and spices to suit your taste preferences.
- Let the soup rest before serving. After cooking the soup, let it rest for a few minutes to allow the flavors to meld together. This will help bring out the best flavors in the soup.
- Use the Instant Pot sauté function. Using the sauté function on the Instant Pot to cook the onions before pressure cooking will help develop their flavors and add depth to the soup.
- Storing: To store Instant Pot potato kale soup, first, let it cool to room temperature. Then, transfer the soup to an airtight container and refrigerate for up to 4 days. To reheat, you can either microwave it in a microwave-safe bowl or reheat it on the stove. If the soup is too thick, you can add some chicken broth or water to thin it out.
- Freezing: If you want to freeze the soup, let it cool to room temperature and transfer it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. To reheat, transfer the soup to the refrigerator the night before to thaw. Then, reheat on the stove or microwave, adding some chicken broth or water if needed.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Gail Montero
I've used kale in soups before so I can be certain this soup would be a delicious and tasty one!
Roni
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!
simplylowcal
I hope you give it a try, Roni. It's a bit of a learning curve, but such an awesome kitchen gadget to have. 🙂
Jersey Girl Cooks
Hooray for soup season! This looks delish!
Carrie Robinson
Perfect comfort food! I just love that this is made in the instant pot. 🙂
Angela
So good! This soup is the ultimate comfort food. And I love that it can be made in the instant pot. YUM!
Amanda Marie Boyle
Really nice fall/winter soup. Love the instapot.