Smoky Potato and Kale Soup

Let your Instant Pot do the work with this warming potato soup.

article image
by AdobeStock/Brent Hofacker
This potato soup cooks in less than half an hour.
15 min COOK TIME
10 min PREP TIME
6 servings SERVINGS


  • 1 cup water
  • 1 1/2 pounds baby potatoes (about 15 potatoes), unpeeled, quartered
  • 1 tablespoon extra-virgin olive oil
  • 1 small white or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • Pinch of salt, plus extra for serving
  • Pinch of freshly ground black pepper, plus extra for serving
  • 6 cups reduced-salt vegetable broth
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon minced canned chipotle chiles in adobo
  • 8 ounces flat-leaf or curly-leaf kale, stems removed, leaves sliced crosswise into 1⁄4-inch ribbons
  • Crème Fraîche or sour cream, for serving


  • Place the water and the potatoes in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 1 minute.
  • When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
  • Remove the lid. Wearing oven mitts, remove the inner pot (be careful — it’s hot!), drain the potatoes through a colander, and set them aside until step 6. Return the inner pot to the appliance.
  • Press Cancel, then press Sauté and use the Sauté or Adjust button to select the lowest temperature (“Less”). Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onion, garlic, and a pinch each of salt and pepper. Cook with the lid off, stirring occasionally, until the onion softens slightly, about 5 minutes.
  • Add the broth, chili powder, oregano, and chipotle and stir to combine. Press Cancel, then press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”).
  • Allow the soup to come to a simmer, about 5 minutes. Add the kale and reserved potatoes, stir to submerge the kale, and cook with the lid off until a steak knife easily pierces a potato and the kale is soft, about 5 minutes.
  • Serve hot, garnished with a dollop of crème fraîche and a dash of salt and pepper. Smoky Potato and Kale Soup will keep, in an airtight container in the refrigerator, for up to 5 days. To reheat, place the soup in a pot and warm on the stovetop over medium heat, stirring occasionally, for about 5 minutes.

    More From How to Instant Pot:

    White Bean Hummus  
    Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski (Workman Publishing). Copyright © 2017.

This vegetarian soup gets a flavor boost from canned chipotle peppers in adobo, which provide a smokiness as well as some heat. Pressure-cooking the potatoes gives them a head start, while adding the kale at the end ensures it does not fall apart.
book cover with a bowl of red sauce over a yellow puree