Hearty, delicious and ready in 20 minutes! This healthy Instant Pot recipe is a total keeper.
Instant Pot Kale, Bean and Lentil Soup
- 1 cup onion diced
- 1 cup celery diced
- 2 garlic cloves whole, skin removed
- 2 sprigs rosemary
- 2 sprigs oregano
- 4 cups vegetable broth
- 1 cup mushroom broth see note
- 1 tablespoon red wine vinegar
- 1 cup mixed beans canned, drained and rinsed
- 1/4 cup french lentils dried
- 1 cup potato peeled, diced
- 5 cups kale stems removed
- salt and pepper to taste
Turn your Instant Pot to Sautee (More). Add oil, and once it becomes hot, add the onions, celery and garlic cloves. Let cook for 2-3 minutes, stirring occasionally.
Using kitchen twine, tie the rosemary and oregano sprigs together. Add to the Instant Pot, followed by the vegetable broth, mushroom broth, red wine vinegar, beans, lentils, potato and kale. Season with a good pinch of salt and pepper.
Close lid on Instant Pot, and press the Manual button, then set to Pressure (High) for 15 minutes. When the timer goes off, carefully release the steam valve on the Instant Pot using a cold, wet kitchen cloth.
Discard the herbs and garlic cloves. Taste for seasoning and adjust as needed.
We make mushroom broth at home using 1 teaspoon of porcini powder mixed with 1 cup of boiling hot water.