Creamy Pressure Cooker Potato Soup with Corn & Kale 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.
Creamy Pressure Cooker Potato Soup with Corn & Kale
Prep Time:05 minutes Cook Time:20 minutes
Total Time:25minutes Servings: 4
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
- 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).
- 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.
- 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.
- Stir in the vegan milk, nutritional yeast, and soy sauce. Adjust the soy sauce, to taste, then serve topped with chopped green onion.
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