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Instant Pot Kale Soup

This smooth Kale Soup recipe is quick and easy. You only need 6 ingredients and 30 minutes! It's vegetarian and gluten-free and easily vegan.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 278 kcal


  • 2 tbsp olive oil
  • cups chopped yellow onion
  • 1 tbsp minced fresh garlic
  • 1 bunch kale (8 to 12 ounces) rinsed, large stems removed and coarsely chopped
  • 1 32 ounce container vegetable broth
  • 1 28 ounce can diced tomatoes undrained
  • 2 (15.5 ounce) cans cannellini beans undrained
  • 2 cups peeled and sliced carrots (sliced ¼ inch thick) 3 to 4 carrots
  • 3 russet potatoes peeled and sliced into bite size pieces (about ½ inch cubes) about 4 cups
  • 1 tbsp Italian seasoning
  • 1 bay leaf
  • ½ tsp salt more or less, to taste
  • ½ tsp black pepper more or less, to taste


  • Heat olive oil over medium high heat in a 6 quart Dutch oven or soup pot. Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly.
  • Add kale and cook for an additional 2 minutes, stirring constantly.
  • Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes, Italian seasoning and bay leaf. Stir to combine. Bring to a gentle boil and reduce heat to maintain a gentle simmer (medium low to low).
  • Cover and cook for 25 to 30 minutes, or until potatoes and carrots are tender.  Season with desired amounts of salt and pepper. Remove and discard bay leaf before serving.


  • This recipe yields approximately 14 cups.
  • Cannellini beans can be substituted with great northern beans.
  • Vegetable broth can be substituted with chicken broth, but will not be vegetarian.
  • Store in an airtight container in the fridge for 3 to 4 days.
  • Freeze in an airtight container for up to 3 months.  Defrost in the refrigerator overnight and reheat.

Nutrition Facts

Calories: 278kcal | Carbohydrates: 51g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 780mg | Potassium: 1258mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7341IU | Vitamin C: 38mg | Calcium: 176mg | Iron: 6mg
Keyword healthy soup recipes, italian soup, kale soup, soup recipe, vegetable soup