Smoky potato and kale soup from How to Instant Pot: Mastering All the Functions of the One Pot that will Change the Way You Cook (page 75) by Daniel Shumski

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Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • Zosia on April 23, 2024

    Really delicious, low-effort soup. I followed Laurendmck's advice and didn't pre-cook the potatoes. Instead, I added them, diced, to the sauteed onions, etc and stock, cooked 8 minutes high pressure with natural release, then added baby kale to the hot soup at the end.

  • Laurendmck on November 20, 2018

    This was very tasty! The only thing is the soup never reached simmer on the high setting of saute. Finally I simply put the potatoes and kale in, as directed, but set the IP for manual, 3 minutes, and it turned out great. It's a pressure cooker, after all. I don't think saute is useful for six cups of liquid. It seems that after you cook the onions and garlic you could just cook the rest all at once with the pressure cooker function. Forget cooking the potatoes separately. That's what I would do next time. The chipotle in adobo is a great touch, don't skip it.

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