Instant Pot Creamy Potato Ham Kale Soup Recipes

INSTANT POT HAM AND POTATO SOUP

Steps:

• Press the "Saute" button on the Instant Pot, and add the butter, carrot, onion, garlic, and celery to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
• Add the ham, potatoes, and vegetable stock to the Instant Pot. Season with salt, pepper, and thyme, and close the lid. Lock the lid, move the valve to "Sealing" and cook on Manual for 10 minutes.
• When the ham and potato soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Turn the valve to "Venting" and quick release until all the pressure is out.
• Stir in the heavy cream and serve warm.

INSTANT POT CREAMY POTATO HAM & KALE SOUP

Steps:

• To the Instant Pot, add all of the ingredients but the kale leaves and give it a quick stir.
• Lock the lid and set the pressure valve to sealing.
• Select the Soup/Broth function and adjust time to 15 minutes.
• Once cooking has finished, allow the machine to naturally release pressure for 5 minutes.
• After the 5 minutes, quick release any remaining pressure. To do this I like to use an oven mitt for safety.
• If you like a broth-like soup you can stir in kale now to wilt and serve, if you'd like the soup creamy as pictured proceed to the next step to blend.
• Using either a standard blender or an immersion blender with a narrow/tall bowl or mason jar (I use the wide mouth pint and a half mason jars) transfer 1-2 cups of potatoes and broth only to the jar or blender and blend until smooth and creamy.
• Once potatoes are smooth, pour the mixture back into the soup and stir-through for a creamy consistency.
• Add in the chopped kale, stir until wilted, taste and adjust seasonings and you are ready to serve.
• Top with parmesan cheese if desired or leave it off completely for a dairy free, paleo or whole30 meal. Enjoy!