Updated Kitchen Sink Soup Adapted for the InstantPot
Prep: 15 minutes Cook: 12 minutes at high pressure
By Heather McDougall
When made in the InstantPot, this soup tastes like it's been cooking all day.
- 4 cups vegetable broth
- 2 cups water
- 1 onion, chopped
- 1 carrot, sliced
- 1 stalk celery, diced
- 3 cups cooked white cannellini or navy beans
- 1 can fire roasted red tomatoes
- 2 cups kale, chopped
- juice of one lemon
- salt and pepper to taste
Add all of the ingredients, except kale and lemon juice, into the InstantPot and push [Manual], then the [-] button until it reaches 12 minutes. Make sure the steam release valve is on "Steam". Let the pressure come down on its own. With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends. Add the kale and let sit for about 10 minutes more. Add lemon juice and salt and pepper to taste.