Instant Pot Irish Potato Kale Soup
A warm, inviting bowl of Instant Pot Irish Potato Kale Soup, perfect for chilly nights.
Ingredients
Main ingredients
- 2 tablespoons Olive oil
- 2 Leeks white and light green parts only, thinly sliced, about 1 ½ cups
- 6 cups Salted vegetable broth
- 2 pounds Potatoes peeled and diced in ¾-inch cubes
- 2 cloves Garlic minced
- 8 ounces Kale stems and center ribs removed and discarded, leaves coarsely chopped
- ½ teaspoon Apple cider vinegar
- Freshly ground black pepper
- Chopped green onion for garnish
Instructions
Instructions
- Heat the oil in the pressure cooker pot. Add the leeks and sauté, stirring frequently until they soften, 8 to 10 minutes. Add the vegetable broth, potatoes, and garlic and lock the lid in place.
- Pressure cook for 6 minutes, then quick release the pressure immediately, following the directions for your pressure cooker.
- The potatoes will be very soft, practically falling apart. Mash them gently with a potato masher to break them up more. Stir in the chopped kale, and lock the lid in place again. Pressure cook on high for 2 minutes. Quick release the pressure.
- Stir in the apple cider vinegar and season to taste with salt. (My veggie broth is fairly salty, so the soup didn’t need any extra salt.) Grind in about 20 turns of black pepper.
- Serve hot, garnished with the green onion.
Notes
Before slicing the leeks, trim the root and green leaf ends. Slit the leeks in half lengthwise and carefully rinse to remove the dirt that likes to hide between the layers. No pressure cooker or Instant Pot? Sauté the leeks as directed, add the vegetable broth, potatoes, and garlic. Simmer about 20 minutes, until the potatoes are soft and falling apart. Gently mash the potatoes and stir in the chopped kale. Cook about 10 more minutes, until the kale is tender to your bite. Season with the vinegar and pepper, and salt, to taste.