Instant Pot Kale Soup
Dive into a bowl of hearty goodness with our Instant Pot Kale Soup Recipe featuring beef and beans in the soup cuisine. This recipe is all about bringing together the delicious flavors of tender beef, kale, and hearty beans. It’s a breeze to cook in the Instant Pot.
Contents
Why You’ll Love Kale Soup
- Efficient Cooking: The Instant Pot reduces cooking time, making this a quick meal option.
- Comforting and Hearty: This kale and white bean soup has warm, savory flavors making it the perfect comfort food.
Recipe Ingredients
- Ground Lean Beef: Provides a hearty, protein-rich base for this hearty soup.
- Olive Oil: Used for sautéing onion and garlic, it helps extract and intensify their flavors.
- Yellow Onion: Adds a sweet depth of flavor that complements the meat and beans.
- Garlic: Fresh minced garlic provides a warm, savory depth of flavor.
- Chicken Stock: Forms the liquid base of the soup, adding a savory richness.
- Chopped Kale: Adds a nutritious punch and a beautiful pop of color to the soup.
- Tomato Paste: Imparts a deep, concentrated tomato flavor, adding richness to the soup.
- Cannellini Beans (White Beans): Add a creamy texture and fiber content, making the soup more filling.
- Canned Diced Tomatoes: Contribute a tangy-sweet flavor and a unique texture to the soup.
- Italian Seasonings: A blend of herbs that enhances the overall flavor profile of the soup.
- Pepper & Salt: Essential seasonings that bring out the flavors of the other ingredients.
- Grated Parmesan Cheese: Adds a sharp, salty finish to the creamy soup. It’s shaved fresh on top for extra flavor.
How To Make Instant Pot Kale Soup
Here are the step-by-step instructions for making beef, white bean and kale soup.
Step One: Set Instant Pot to sauté function. Add olive oil. Once it melts and begins to sizzle, add the onions and garlic, and cook for 2 minutes or until onions are translucent and garlic is fragrant, stirring occasionally.
Step Two: Add the beef and Saute until the mince is browned.
Step Three: Add in chicken stock, tomato paste and seasonings. Stir to combine.
Step Four: Add in the diced tomatoes and beans. Stir to combine. (If using fresh chopped kale, add in this step. If using frozen kale, wait until step 6).
Step Five: Set the Instant Pot to pressure cook for 5 minutes. Make sure the venting is turned off and close the lid. Allow pressure to release naturally for 5 minutes. Release the remainder of the pressure by venting the Instant Pot.
Step Six: If using frozen kale, stir in and set to manual for 1 minute.
Step Seven: Release pressure once the one minute is up.
Step Eight: Garnish with shaved or shredded parmesan cheese and serve with Italian crusty bread!
Expert Tips For Nailing Beef Kale Soup
- Use Fresh Ingredients: For the tastiest Instant Pot Kale Soup, opt for fresh kale.
- De-stem the Kale: Remove kale stems before adding leaves to the soup to avoid their tough and fibrous texture.
Substitutions
- Fresh Tomatoes: Substitute with 2 cups of fresh chopped tomatoes for each can of diced tomatoes.
- Add Lemon Juice: Enhance the flavor of your kale soup by adding a refreshing squeeze of fresh lemon juice just before serving.
- Chicken Stock: You can use either chicken broth or vegetable broth as a substitute for chicken stock in kale soup, providing a flavorful base that complements the hearty kale.
Variations
- Spicy Italian Sausage: Incorporate spicy sausage for a zesty, meaty twist on the kale soup recipe.
- Instant Pot Kale and Chicken Soup: Add chunks of chicken breast and green beans to create a filling and nutritious meal.
- Instant Pot Kale and Lentil Soup: Substitute meat with lentils for a vegan-friendly version of this warming soup.
Storage & Reheating Instructions
- Storage: Kale soup can store in the fridge for 3-4 days. Store in glass or plastic containers with secure lids to maintain freshness.
- Freeze: To freeze, allow the soup to cool. Pour into airtight containers and freeze for up to 2 months.
- Thaw: To thaw remove the soup from the freezer and allow to defrost in the fridge overnight.
- Reheat: To reheat, transfer the soup into a pot and warm it over medium heat, stirring occasionally.
What To Serve With Kale Soup?
- Instant Pot Brown Rice: A hearty and healthy side that pairs well with the savory flavors of Instant Pot Kale Soup.
- Instant Pot Butternut Squash Quinoa Salad: This warm, filling salad adds a touch of sweetness and a lot of nutrition to your meal.
- Garlic Monkey Bread: Pair your bean and kale soup with some tasty monkey bread for a hearty meal.
FAQ’S
Can I Make My Own Italian Seasoning
You can you store bought or homemade Italian Seasoning in this recipe. Check out our recipe for Italian Seasoning here!
Does Kale Make Soup Bitter?
While raw kale can be bitter, cooking it will make it sweeter and milder, significantly reducing its bitterness.
Which Kale Is The Best For Soup?
For soups, Lacinato (also known as dinosaur or Tuscan kale) and Baby Kale are considered the best options due to their tender texture and mild flavor.
Can I Use Dried Beans Instead Of Canned Beans For This Soup?
Yes, you can substitute canned beans with 1 cup of dried (soaked) beans in this recipe. You will need to soak your beans for two hours and increase your pressure cooking time from 5 minutes to 6 minutes to give the beans time to cook fully.
Instant Pot Kale Soup
Ingredients
- 1 pound Ground Lean Beef
- 2 tablespoons Olive Oil
- 1 Onion diced
- 2 tablespoons Garlic minced
- 5 cups Chicken Stock
- 2 Cups Kale
- 1/2 Cup Tomato Paste
- 2 Cans Cannellini Beans rinsed
- 1 Can Diced Tomatoes 15 Oz
- 2 tablespoons Italian Seasonings
- 1 teaspoon Pepper
- 1 teaspoon salt
- 1 Tbsp Parmesan Cheese
Instructions
- Set Instant Pot to sauté function. Add olive oil. Once it melts and begins to sizzle, add the onions and garlic and cook for 2 minutes or until the onions are translucent and the garlic is fragrant, stirring occasionally.
- Add the beef and cook until no longer pink.
- Add in chicken stock, tomato paste and seasonings. Stir to combine.
- Add in the diced tomatoes and beans. Stir to combine. (If using fresh chopped kale, add in this step. If using frozen kale, wait until step 6).
- Set the Instant pot to pressure cook for 5 minutes. Make sure the venting is turned off and close the lid. Allow pressure to release naturally for 5 minutes. Release the remainder of the pressure by venting the Instant Pot.
- If using frozen kale, stir in and set to manual for 1 minute. Release pressure once the one minute is up.
- Garnish with shaved or shredded parmesan cheese and serve with Italian crusty bread!
