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Instant Pot Potato, Kale and Lentil Soup

Refrigerate leftovers and use within 4-5 days.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 1 Tbsp coconut oil
  • 1 C. yellow or white organic onion diced
  • 1 tsp fresh minced ginger
  • 2 carrots peeled and chopped
  • 5 cloves organic garlic minced
  • pinch of each onion powder cumin, garam marsala, salt and pepper ( 1/8 tsp each)
  • 3 C. diced organic potatoes - I used half sweet potato and 1/2 baby reds - skin on)
  • 6 C. vegetable broth homemade or you can use an organic variety
  • 1 C. organic green or brown lentils rinsed and drained
  • 1 Tbsp sugar
  • 4 C. chopped organic green kale
  • 1 tsp salt or more, to taste
  • 1/4 tsp pepper or more, to taste

Instructions

  • Rinse the lentils and drain well.
  • In your Instant Pot, push saute and add the onion, ginger and carrots. Season with a pinch of cumin, salt, and pepper, garam marsala and onion powder.
  • Cook until onions are soft.
  • Add the potatoes, and garlic, and stir to combine with spices - cook for an additionl 1-2 minutes.
  • Add your vegetable broth, and lentils and put the top on the Instant Pot. Seal the valve.
  • Set the pot for 20 minutes (manual/high pressure).
  • Once it comes to pressure, it will count down from 20 minutes. Once it beeps, allow the pressure to release naturally for 10 minutes, then do a quick release on remaining pressure.
  • Add coconut sugar (to sweeten slightly), as well as more salt and pepper, to taste.
  • If too thick, add an additional cup of broth.
  • Add the kale and cover just until tender.
  • Serve as is or, with crusty bread.