Updated Kitchen Sink Soup Adapted for the InstantPot
By Heather McDougall
When made in the InstantPot, this soup tastes like it's been cooking all day.
Serves: 6-8
Prep Time: 15 min
Cook Time: 12 min
Ingredients
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
Directions
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.
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