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Instant Pot White Bean and Kale soup | Vegan

This Instant Pot White Bean and Kale Soup is a healthy meal prep idea that is sure to help you feel full and satiated. Though its vegan, this soup is super creamy and packed with so many healthy vegetables. It is also warm and filling, perfect for those cold and rainy days when you want to cuddle up with a good book.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course dinner, lunch
Cuisine American, Canadian
Servings 4 Servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 tablespoon Olive Oil
  • 5 Cloves Garlic minced
  • ½ Medium Red Onion diced
  • 1 Cup Celery chopped
  • 1 Cup Carrots peeled and chopped
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 tablespoon White Wine Vinegar
  • 540 mL Canned White Kidney Beans drained and rinsed
  • 4 Cups Low Sodium Vegetable Broth
  • ½ teaspoon Salt
  • 1 teaspoon Black Pepper ground
  • 2 Cups Fresh Kale chopped
  • ½ tablespoon Corn Starch
  • 1 Cup Oat Milk or other plant based milk
  • Fresh Parsley to garnish

Instructions
 

  • Set pressure cooker to saute function and add oil to pot. Allow oil to heat up (approx 2 minutes)
  • Add in the minced garlic and diced red onions to the pot and saute in the olive oil until it becomes fragrant (approx another 2 minutes).
  • Add the chopped celery, chopped carrot, oregano, and thyme to the pot then deglaze the pot with the white wine vinegar. Saute for another 2 minutes.
  • Add in the white kidney beans and then pour the vegetable broth into the pot. Sprinkle in the salt and pepper. Give everything a stir before placing the lid securely on the pressure cooker.
  • Set the pressure cooker to pressure cook on high for 10 minutes. Make sure the valve on top of the pressure cooker is pointed towards the sealing position.
  • After the ten minutes has passed move the valve on the top of the pressure cooker to the venting position and allow all of the steam to vent before removing the lid (you'll hear the pin at the top drop).
  • Set pressure cooker back to the saute function and stir the kale into the pot.
  • In a small bowl combine the oat milk and corn starch together by vigourously stirring with a fork until all of the corn starch has mixed into the milk. Pour the mixure into the soup and then stir until the soup starts to thicken. This should only take a couple minutes.
  • Serve and enjoy. Garnish with parsley.
Keyword bean soup, Creamy, filling, healthy, Instant pot, kale, kidney beans, nutritious, plant-based, recipe, satisfying, Soup, vegan, vegetable, warm, white bean