You ever have one of those weeks where your fridge is full of half-wilted greens, a lone onion, and potatoes that have started growing their own ecosystem? Yeah. That’s where this soup came from. Cold outside, no time to stir a pot for an hour, and my partner says, “We’re out of oat milk again.” That’s how this Easy Vegan Instant Pot Kale Potato Soup was born out of desperation, laziness, and the kind of midweek fatigue only chefs and parents understand.
This ain’t your bland, watery soup you sip at a retreat. It’s bold. Creamy without cream. Hearty enough to pass for a stew. And everything goes in the Instant Pot. No babysitting, no second pot, no nonsense.
Why is it special? Two words: flavor layering. You sauté aromatics first, in the same pot — which is crucial — then pressure cook the veg, and finally blend just part of it so you get this dreamy mix of silky broth and chunky bites. Kale brings bitterness and bite. Potatoes bring the body. And the garlic? That’s what brings people back for seconds.
Let’s break it all down so you can make it with what you’ve got, and maybe even impress someone with your “oh-this-old-thing” dinner.
Ingredients & Substitutions
- Olive oil – 2 tablespoons
(Sub: avocado oil or vegan butter; don’t skip fat here, it carries flavor) - Yellow onion – 1 large, diced
(White works, red makes it a bit sweet. Leeks? Gorgeous if you’ve got ’em.) - Garlic – 5 cloves, minced
(Not negotiable. Add more if you’re mad at someone.) - Celery – 2 stalks, chopped
(Adds depth. If you hate it, leave it out. Maybe toss in a bit of fennel bulb instead.) - Carrots – 2 medium, sliced
(Adds natural sweetness. Parsnips can step in here like a pro.) - Yukon Gold potatoes – 4 cups, diced
(Russets work too, but they break down more. Red potatoes stay firmer. Choose your fighter.) - Vegetable broth – 4 cups
(Low-sodium lets you control seasoning. Homemade wins, always.) - Kale – 4 cups, de-stemmed and chopped
(Lacinato is silkier. Curly is bolder. Spinach or chard are okay subs, but they’re softies.) - Thyme – 1 teaspoon dried, or 1 tablespoon fresh
(Fresh thyme adds perfume. Dried’s fine if that’s what’s in the drawer.) - Smoked paprika – 1 teaspoon
(That hint of smoke lifts the whole thing. Regular paprika just doesn’t hit the same.) - Salt and pepper – to taste
(Taste twice, season once. Then taste again.) - Coconut milk (optional) – ½ cup
(For creaminess. Or use cashew cream. Or don’t. The soup still slaps.)
Step-by-Step Instructions
1. Sauté your aromatics.
Set the Instant Pot to Sauté (Normal). Let it warm up before adding oil — you want a shimmer, not a puddle. Toss in onions, cook ’til translucent and just a little golden, 4-5 minutes. Garlic in next. Stir for 30 seconds. If it burns, start over. No one likes bitter garlic.
2. Load up the veggies.
In goes celery, carrots, and potatoes. Stir to coat in the garlicky oil. Add thyme, smoked paprika, salt, and pepper. Let it cook for a couple minutes to wake up the spices. It smells like you know what you’re doing now.
3. Add broth.
Pour in the veggie broth, scraping the bottom of the pot with your spatula to get those browned bits — flavor gold. Add kale on top, don’t worry if it overflows a little. It’ll wilt down under pressure.
4. Pressure cook.
Seal the lid. Set to Manual/Pressure Cook for 8 minutes on High. Then let it natural release for 10 mins before flipping the valve. Do not quick-release early unless you love soup volcanoes.
5. Blend some of it.
Now here’s the trick: take an immersion blender and blend half the soup — right in the pot. Or ladle a few scoops into a blender and pulse it. You want some body but still texture. Creamy and chunky. It’s a vibe.
6. Finish with coconut milk.
If you’re using it, stir in the coconut milk now. Adds silkiness and just a whisper of sweetness. Balance with salt and pepper. Taste like a chef: eyes closed, spoonful to lips, no distractions.
Cooking Techniques & Science
Why sauté first? Because raw onions in a soup taste flat. Cooking them builds maillard reaction – fancy talk for browned sugar and protein – that gives you that deep, savory edge. Like the difference between boiled meat and seared steak.
Pressure cooking potatoes? A shortcut that actually improves texture. They break down just enough to thicken the broth naturally. No need for cream or starch. Plus, pressure helps kale keep its color and bite.
Blending half? This is old-school French peasant logic. Puree part of the soup, not all. You get a silky mouthfeel and hearty texture. It’s like stew and bisque had a beautiful vegan baby.
Serving & Pairing Suggestions
Serve hot, with a drizzle of olive oil or a swirl of cashew cream on top. If you’ve got crusty bread, now’s its moment. A sourdough boule, torn by hand — that’s the move.
Pair it with a crisp white wine, like a vegan Grüner Veltliner or a cold oat latte if it’s a midday comfort thing. A small salad of shaved fennel and lemony vinaigrette works like a charm to balance the richness.
Leftovers? Even better. The flavors deepen overnight. Store in glass containers if you can — plastic picks up the garlic smell and never lets go.
Final Thoughts from the Line
This soup’s not just a recipe. It’s a technique, a fallback plan, and a little love letter to the humble potato. You don’t need a fancy kitchen or rare ingredients. Just good choices, good sequencing, and a pot that does half the work for you.
My last tip? Double the batch. Freeze half in a flat Ziploc. You’ll thank yourself when that next rainy Tuesday hits.
