This Ground Beef and Kale Soup is made in the pressure cooker with 4 minutes cooking time. It’s hearty and loaded with potatoes, ground beef and nutritious kale. The best part is that this soup makes a quick and easy dinner without sacrificing nutrition.
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White Soup with Potatoes, Kale and Ground Beef
Ever since Olive Garden’s infamous Zuppa Toscana became a usual choice, dozens of copycat versions came bursting forth on the internet. The real Zuppa Toscana uses Italian sausage, which if you’re avoiding junk in your home like I am, can get quite pricey for a clean variety. Instead, I’ve found that using ground beef with particular seasonings can still achieve that hearty Tuscan flavor typically found in Zuppa Toscana.
Omitting bacon from the soup also saves time and money. If using bacon, make it using your preferred method (mine — baking it on the rack in the oven at 425F degrees for 30-40 minutes). The problem I keep running into hungry people devour it straight off the pan before I have a chance to chop it up for the soup.
This soup is amazingly delicious with the bacon but no worries if none is on hand. There’s plenty flavor in the soup without it.
<<Scroll down to see it in action>>
Hearty soup that is easy just as it is delicious. Filled with chunks of russet potatoes, filling ground beef, and fresh kale, this soup is a much more economical adaptation to the traditional Zuppa Toscana. The purposeful addition of the bone broth adds more nutrients and flavor to the soup.
Ground Beef and Kale Soup made in Instant Pot
Pressure Cooker Ground Beef and Kale Soup
Hearty and delicious, this soup comes together quickly and easily in the Instant Pot or your favorite pressure cooker.
- 1 - 12 oz package bacon (optional)
- 2 T cooking fat (butter, ghee, lard, tallow)
- 1 medium onion chopped
- 1 1/2 lb ground beef
- 3 garlic cloves minced
- 1 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 teaspoon red pepper flakes
- 2 teaspoon sea salt (+more if not using bacon)
- 3 quarts bone broth (or water)
- 5 russet potatoes diced
- 1 pint heavy cream
- 1 bunch kale leaves coarsely chopped
(Optional) Cook bacon whichever way you feel most comfortable that will give you bacon crumbs. I prefer to cut them crosswise with kitchen shears and spread the pieces on the baking sheet to bake at 350 F degrees for 30 minutes.
On Instant Pot, press the sauté button and allow to warm up. When 'hot' is displayed on the screen, add cooking fat and chopped onions. Cook until translucent, stirring occasionally.
Add ground meat, garlic and all spices. Continue to sauté until beef is fully cooked and all the spices are incorporated.
Bacon should be done by now, remove it from the oven and reserve the fat for other uses.
Add chopped potatoes and cooked bacon to the ground beef mixture directly into the Instant Pot. Add enough broth or water to the 1.4L (3 quarts) mark and give it a quick stir.
Close the lid, set the valve to sealing position and set to manual for 4 minutes cooking time.*
Once the cooking time is up, do quick pressure release until safety pin is completely down.
Carefully, open the lid, add chopped kale and cream. Give a quick stir once more and season with salt if needed. You can close the lid back and keep it set to Keep Warm until ready to enjoy.
*Four minutes as referenced in this recipe is cooking time. In reality this will take longer than 4 minutes as the pressure cooker has has to build enough pressure first before that can happen. It should take about 45 minutes from closing to opening of the lid. But this is hands-off time and time that can be spent otherwise.
**Natural release is also suitable for this recipe if you will be away from the pot.
See How It’s Made
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