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Instant Pot Vegan Kale White Bean Soup

At the heart of this soup lies two nutritional powerhouses: kale and cannellini beans.
Course Soup
Keyword Kale, White Bean
Prep Time 15 minutes
Cook Time 25 minutes
Servings 7

Equipment

  • 1 Instant Pot

Ingredients

  • 2 15 oz. cannellini beans can
  • 7 cups fresh chopped kale
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup diced shallots
  • 2 tbsp minced garlic
  • 8 1/2 cups vegetable broth
  • 1 tsp thyme
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 cup fresh parsley optional

Instructions

  • Prep Work: Start by gathering and measuring all your ingredients. This ensures a smooth cooking process.
  • Sauté Aromatics: Set your Instant Pot to Saute mode. Add diced shallots and minced garlic along with ½ cup of vegetable broth. Sauté for about 2 minutes until they turn fragrant and translucent.
  • Add Carrots, Celery, and Spices: Incorporate the carrots and celery into the pot and cook for an additional 2 minutes. Sprinkle in the thyme and black pepper, infusing the pot with warm, aromatic flavors.
  • Combine Remaining Ingredients: Switch off the Saute mode. Now, add in the remaining ingredients: vegetable broth, cannellini beans, kale, and bay leaf.
  • Pressure Cook: Secure the lid on your Instant Pot. Select the manual mode and set the cooking time to 5 minutes at high pressure. Once the cooking cycle completes, allow a natural pressure release for 10 minutes. Then, carefully release the remaining pressure.
  • Serve or Store: With the pressure released, open the lid and let the soup cool for about 5 minutes. Now, you have two options: Serve immediately, indulging in the comforting warmth.