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.
- 1 white onion, diced (approx. 2 cups)
- 4 cloves garlic, minced
- 3 carrots, peeled and sliced (approx. 1 heaping cup)
- 2 ribs celery, chopped (approx. 1 heaping cup)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 2 lbs. Yukon gold or red potatoes, chopped into cubes (approx. 6 cups)
- 3 1/2 cups vegetable broth
- 2 cups de-stemmed and finely chopped kale
- salt and pepper, to taste
- squeeze of fresh lemon juice
- Add the onion, garlic, carrots and celery to the Instant Pot with 1/4 cup water or vegetable broth. Press “Saute” and allow to come to heat. Once it’s hot, cook, stirring often, for 5-6 minutes until starting to soften and become fragrant.
- Add the oregano, thyme and parsley. Stir to combine and cook for another couple of minutes.
- Add the potatoes and vegetable broth. Stir to combine.
- Seal the lid and make sure the venting knob is turned to “Sealing”. Press “Pressure Cook” and set the timer to 10 minutes. There is no need to press start. The display will now read “On”. The Instant Pot will take 10 minutes or so to come to pressure at which point, you will hear a beep and the timer will begin.
- Once the timer has finished, carefully turn the Vent Knob to “Quick Release”. Allow all the pressure to release until the Float Valve drops, at which point you can remove the lid.
- Once the soup has finished cooking, you can either scoop half of it out and into a blender or use an immersion blender right in the Instant Pot. I would recommend the blender method for the a creamier soup, just make sure you allow the steam to escape while blending. Once you’ve blended half the soup, pour it back into the Instant Pot with the unblended portion.
- Stir in the chopped kale then season with salt and pepper and a squeeze of fresh lemon juice, if desired.
- 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.
I updated this recipe August 2019. The original recipe was a broth-based soup made stovetop with potatoes, kale and brussel sprouts. I completed revamped the recipe to make it a cream-based potato soup with kale, made in the Instant Pot. See post for instructions on making this soup stovetop or leaving it unblended.
- Serving Size: 1/6th of recipe
- Calories: 150
- Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 4 g
Keywords: easy, healthy, pressure cooker, vegetarian, oil-free