Creamy Pressure Cooker Potato Soup with Corn & Kale

Creamy Pressure Cooker Potato Soup has become a fast family favorite in our house. It’ a great way to sneak some chickpeas into my bean-hating child’s bowl, and there’s no dairy at all in this creamy, veggie-packed soup recipe.

This soup is so easy and delicious. I’ve been making it weekly for my family. Using the pressure cooker makes this recipe come together in a flash, and it’s very low maintenance. No need to stand over a stove. You can get a load of laundry going or kick back with a cup of tea while your Creamy Pressure Cooker Corn and Kale Soup cooks up.

How to Make Pressure Cooker Potato Soup

The best part about this recipe is how long is takes to make. The whole thing comes together in about 25 minutes. Here’s how the cooking time breaks down:

  • 5 minutes to cook the potatoes and beans in the broth
  • 10 minute natural release
  • 5 minutes to puree
  • 2 minutes to cook the add-ins with a quick release

So, really, it’s more like 22 minutes, but I threw in an extra few minutes for good measure. Call it the time it will take you to chop up the potato and stir in the finishing ingredients. The only other prep you’ll need to do is chopping the kale, and you can do that once the beans and potatoes are in the pot.

Unlike this Creamy Cauliflower Soup, this soup recipe is a partial puree. You cook the potatoes and beans in flavorful broth, then puree before adding tender greens and sweet corn. The result is a rich, hearty one-pot meal that’s sneakily protein-packed.

Yields 3-4 servings

Creamy Pressure Cooker Potato Soup with Corn & Kale

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 2 cups chopped red potato (about 1 large or 2-3 small potatoes)
  • 2 1/2 cups water
  • 2 Not Chick'n Broth Cubes (or your favorite vegetable broth cubes)
  • 1 15 ounce can of chickpeas, drained (or 1 3/4 cups cooked chickpeas)
  • 2 cloves of garlic, minced
  • 1 cup fresh or frozen organic corn kernels
  • 2 packed cups chopped kale, ribs removed
  • 1 cup vegan milk (I used soy, but I've used almond and cashew milk in the past.)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons soy sauce (or more, to taste)
  • 4 green onions, green parts only, chopped

Instructions

  1. Combine the potato, water, broth cubes, chickpeas, and garlic in your pressure cooker. Seal the lid and bring to high pressure. Cook for 5 minutes, with a natural release (10-15 minutes).
  2. Use an immersion blender to puree the soup until it's smooth. You can also do this in batches in your regular blender, just let the soup cool slightly, so you don't pop the blender top.
  3. Add the corn and kale to the bean/potato puree in the pressure cooker, and cook at high pressure for 2 more minutes, then do a quick release.
  4. Stir in the vegan milk, nutritional yeast, and soy sauce. Adjust the soy sauce, to taste, then serve topped with chopped green onion.
https://www.care2.com/greenliving/creamy-pressure-cooker-potato-soup-with-corn-kale.html

Related at Care2

Creamy Pressure Cooker Potato Soup is a rich, hearty one-pot meal that's sneakily protein-packed.

Images by Becky Striepe.

71 comments

Jack Y
Jack Y8 months ago

thanks

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Jack Y
Jack Y8 months ago

thanks

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Jack Y
Jack Y8 months ago

thanks

SEND
Jack Y
Jack Y8 months ago

thanks

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John J
John J8 months ago

thanks for sharing

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John J
John J8 months ago

thanks for sharing

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Clare O
Clare Oabout a year ago

th

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Clare O
Clare Oabout a year ago

You realise that in USA the soy milk and sauce is almost certainly GM foods?

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Ruth S
Ruth Sabout a year ago

Thanks.

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Peggy B
Peggy Babout a year ago

TYFS

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