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Tomato Marinara Sauce
Irish Potato Kale Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tablespoons olive oil
- 2 cups leeks white and light green parts only, thinly sliced, about
1 1/2 cm - 6 cups vegetable broth salted
- 2 pounds potatoes peeled and diced in
3/4-inch cubes - 2 cloves garlic minced
- 8 ounces kale stems and center ribs removed and discarded, leaves chopped
- 1/2 teaspoon apple cider vinegar
- black pepper freshly ground
- green onion chopped, for garnish
Ingredients
|
Instructions
- Press Sauté to pre-heat the cooker. When the word "Hot" appears on the display, add the oil and sauté until the leeks soften, 8 to 10 minutes.
- Add the vegetable broth, potatoes, and garlic and lock the lid in place. Press Manual and adjust time to 6 minutes cooking time.
- When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
- The potatoes will be very soft and falling apart. Mash them gently with a potato masher to break them up more.
- Stir in the chopped kale, and lock the lid in place again. Press Manual and adjust time to 2 minutes cooking time.
- When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
- Stir in the apple cider vinegar and season to taste with salt. Grind in about
20 turns of black pepper, or to your liking. - Serve hot, garnished with the green onion. Enjoy!
Letty graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center. She is the author of the cookbook Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery and was the executive pastry chef at Deer Valley Bakery for over 30 years. Letty cooks seasonally inspired vegetarian food and (mostly) “healthy” desserts. Her goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.
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New to Instant Pot but I’m learning.
Modified the recipe. Started by sauteing a few pieces of bacon, chopped. Removed to drain on paper towel. Used as garnish at the end.
Continued as written except didn’t mash the potatoes, substituted spinach for kale and chicken broth for vege broth, and left out the vinegar. Use what you have!
Delicious!! Husband wants it again.
Awesome flavor. Savory. Easy. Healthy. Makes big amount too. Plenty for leftovers.
We replaced the stock with hot ham water. Wonderful
Amazing!
Has anyone made this with unsalted stock/broth and without the kale? Maybe with some heavy cream?
Made it exactly per recipe, very good and leftovers freeze well
Do you cook on high or low pressure?
Added ham and mushrooms. Yummers!
Nice healthy vegetarian receipe, missing something…