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.