When I first made this Vegan Kale & Potato Soup in the Instant Pot, I had one thought: why did I wait so long to try this? It’s cozy, comforting, and full of rich, earthy flavors without needing any complicated ingredients. Plus, it’s naturally dairy-free, gluten-free, and completely kid-friendly — even my picky eater asked for seconds!
This recipe is perfect for busy weeknights when you want something healthy but don’t want to spend hours over the stove. It’s hearty enough to be a full meal and flexible enough for whatever you have in your fridge right now.
If you’re new to using the Instant Pot, don’t worry. This recipe is super beginner-friendly, and I’ll walk you through everything to make sure it turns out delicious. Let’s dive into it!
What You’ll Need
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium preferred)
- 4 cups diced potatoes (Yukon Gold or Russet work best)
- 3 cups chopped kale (stems removed)
- 1 cup coconut milk (canned, full-fat for creaminess)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for a little kick)
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- Juice of half a lemon (for brightness at the end)
Pro Tips
- Massage the kale first. It sounds extra, but massaging the kale with a little olive oil softens it and removes bitterness. Makes it more kid-friendly too.
- Use Yukon Gold potatoes if you can. They give the soup a natural buttery flavor without needing actual butter.
- Adjust the spice level. If you’re cooking for little ones, skip the red pepper flakes and add a dash later to your own bowl.
- Don’t overfill the Instant Pot. The kale shrinks down, but at first, it takes up space. Pack it in loosely before sealing the lid.
- Finish with lemon juice at the end. This small step brightens the entire flavor profile and makes it taste fresh and vibrant.
Tools Required
- Instant Pot (6-quart or larger)
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Ladle for serving
- Measuring cups and spoons
Substitutions and Variations
- No kale? Use spinach or Swiss chard instead.
- No coconut milk? Try almond milk or oat milk, but the soup will be slightly less creamy.
- Want it thicker? Mash some of the potatoes right in the pot after cooking.
- Add-ins: White beans, peas, or corn for extra protein and heartiness.
Make Ahead Tips
- You can dice the potatoes and chop the kale the night before.
- Store the veggies separately in airtight containers in the fridge so you can just toss everything into the pot when ready.
- You can also fully cook the soup and store it for up to 4 days in the fridge. It actually tastes even better the next day!
Instructions
- Set the Instant Pot to sauté mode. Add olive oil, diced onion, and garlic. Sauté for 3 to 4 minutes until the onion is translucent.
- Add the vegetable broth, diced potatoes, salt, pepper, smoked paprika, and (optional) red pepper flakes. Stir well.
- Stir in the chopped kale. Don’t worry if it looks like too much — it will cook down.
- Cancel sauté mode. Secure the lid, set the valve to Sealing, and cook on Manual High Pressure for 5 minutes.
- Once the timer goes off, allow a 5-minute natural pressure release, then carefully quick release any remaining pressure.
- Stir in the coconut milk, nutritional yeast (if using), and lemon juice.
- Taste and adjust seasoning as needed.
- Serve hot, and enjoy!
Nutrition Breakdown (per serving, approx.)
- Calories: 220
- Fat: 10g
- Carbs: 28g
- Fiber: 5g
- Protein: 5g
- Sodium: 380mg
Nutrition may vary based on specific ingredients used.
Leftovers and Storage
- Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze this soup for up to 3 months. Just thaw overnight in the fridge and reheat on the stove or in the microwave.
- Reheating: Warm on low heat to preserve the creamy texture. Add a splash of broth or water if it thickens too much.
FAQs
Can I make this without an Instant Pot?
Yes! You can make it on the stovetop. Just simmer the soup covered for about 20 minutes or until potatoes are tender.
Can I add protein?
Definitely. Add a can of drained white beans or chickpeas after pressure cooking.
Is this recipe spicy?
Only if you add the red pepper flakes. If you’re making it for kids, feel free to leave them out.
Can I use frozen kale?
Yes, frozen kale works well. No need to thaw it — just add it straight into the pot.
Can I use other types of potatoes?
Yukon Gold is best for creaminess, but Russet and red potatoes also work nicely.
Wrapping Up
I really hope you give this Easy Vegan Instant Pot Kale & Potato Soup a try. It’s one of those recipes that feels like a warm hug on a chilly evening — simple, satisfying, and nourishing.
If you do make it, I would absolutely love to hear how it turned out for you! Leave a comment below sharing your experience, any tweaks you made, or any questions you have.
