This Ground Beef and Kale Soup is hearty and loaded with potatoes, ground beef and nutritious kale. The best part is that this soup makes a quick and easy dinner with 4 minutes of cooking time.
Pressure Cooker Ground Beef and Kale Soup (Instant Pot)
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.
Bacon is optional.
Omitting bacon from the soup 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.
Pressure Cooker Ground Beef and Kale Soup (Instant Pot)
This soup is not only hearty and delicious but also very easy to make. Filled with chunks of russet potatoes, flavorful 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.
Related: The Makings of Bone Broth - 3 Methods
The best part is that after initial sauteeing and cooking of the ground beef, the cooking time for the soup is only 4 minutes in the Instant Pot. I know that does sound deceiving considering that you still have some prep work to do beforehand. However, for an easy weeknight meal, this Ground Beef and Kale Soup does extremely well for an easy and nourishing dinner.
Can I use frozen ground beef in Instant Pot?
Short answer, yes. I've often used frozen ground beef in this soup with great success. If you ever find yourself in a tizzy at 5 o'clock, do this:
- Place your package of ground beef (provided that it's sealed well) in a bowl of room temperature water.
- Meanwhile, start working on sauteeing onions. That'll buy you some time for the thawing of the ground beef.
- As soon as the onions are translucent and turning golden brown, add ground beef, even if it's still mostly frozen. It will help to clear the pot by moving the onions to the sides.
- As the beef is cooking, start breaking it up, exposing frozen bits to the heat. Turn the beef over and scrape the cooked bits off (they should release easily).
- Do this until the all of ground beef is thawed and cooked almost completely.
Helpful Items for this Pressure Cooker Ground Beef and Kale Soup
- Instant Pot - you can use whatever pressure cooker you have but we love our Instant Pot. The older models have definitely dropped in prices but still do a great job at making healthy and delicious meals quickly.
- Glass Lid - I love these lids and have 2. Technically, you can use whatever lid you have from other pots that fit Instant Pot but these lids make any pressure cooking easier. Use this instead of the Instant Pot cooking lid after you add the kale and cream. It allows the steam to escape so the soup won't be overcooked.
Printable Recipe
Pressure Cooker Ground Beef and Kale Soup
Ingredients
- 1 12 oz bacon (optional)
- 2 tablespoon butter, ghee, lard or tallow
- 1 medium onion chopped
- 1 ½ lb ground beef
- 3 garlic cloves minced
- 1 ½ teaspoon dried oregano
- 1 teaspoon dried basil
- 1 ½ teaspoon red pepper flakes
- 2 teaspoon sea salt
- 3 quarts bone broth (or water)
- 5 russet potatoes diced
- 1 pint heavy cream
- 1 bunch kale leaves coarsely chopped
Instructions
- (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 , breaking up the beef until it's almost fully cooked and all the spices are incorporated.
- Bacon should be done by now, if using. 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.
- When the cycle is complete, do quick pressure release until safety pin is completely down.
- With caution, 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. Garnish with extra parmesan just before serving.
Video
Nutrition
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Emily @ Recipes to Nourish says
This looks delicious! I love Instant Pot meals. I agree with you on so many of your points, I'm very similar. I do love that the Instant Pot helps cut down on cooking time and I LOVE that it's considered a eco-safe kitchen appliance. {Thank you for linking to my applesauce xo}
Anya says
Always, Emily 🙂 That applesauce is so good.
Helen Fern says
This soup looks really tasty!! Would love you to come share on the "What's for Dinner" linky!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-32/
Leigh says
This looks so hearty and comforting, a perfect winter soup. Thank you for sharing at the Healthy Living Link Party.
Blessings, Leigh
Marla says
Hi Anya,
This soup sound delicious and filled load of nutrition. A healthy delicious meal in one dish is always so convenient. I have never used a pressure although my Mom did quite a lot when I was a child. I just don't have a need for one at this time of my life. I think there great if you have kids and need to make meals fast.
Joy @ Joy Love Food says
Ok, now you've made me feel that I must have an Instant Pot in my life 🙂 This soup sounds amazing! Thanks for sharing at What'd You Do This Weekend?!
Emily @ Recipes to Nourish says
Thanks so much for sharing this with us at Savoring Saturdays linky party! Have a wonderful rest of the week.
Anya says
Thanks Emily. Always a pleasure to share.
Deborah Davis says
I have never used an Instant Pot, so this post was a revelation for me. I linked over and read all about this pot. Wow! My hubby is a hearty food lover so thank you for sharing your healthy and delicious White Soup made in an Instant Pot with us at the Healthy, Happy, Green and Natural Party Blog Hop. I’m Pinning and sharing.
Prairie Gal Cookin says
Ohhh, this looks so yummy and I just love your pictures!! Thanks for sharing!
I just wanted to drop a note and invite you to come join us at Sunday's Simple Homemaker Link-Up. Would love to have you link-up!! http://www.prairiegalcookin.com/sundays-simple-homemaker-1st-weekly-link-up
Anya says
Thank you so much. 🙂
Lisa says
I enjoyed this soup very much. Next time I would add a little more beef (1 lb didn't seem like enough) and no bacon. I love bacon, but I couldn't taste it in the soup. I added a ton more kale, because kale. I also added some chicken broth instead of just water. It was very tasty! I will definitely make this soup again.
Anya says
That's awesome! Thank you for your feedback. 🙂
Ashley says
Did you do a natural or quick release on the instant pot?
Anya says
Hi Ashley, I do a quick release but only to put dinner on the table quickly. 😉 Natural release is okay too if you have the time. I'll put the notes in the recipe card.
Laura says
I can't figure out what I did wrong.... I followed all the directions but there is no flavor. I had to add extra seasonings chicken broth, cream cheese and Parmesan to give it flavor.
Anya says
Hi Laura,
Hmm..I do double the red pepper flakes but we love the extra kick. Did you use bacon? I have made this with broth and water before and there was no difference in flavor (just nutritional value in broth).
Jen says
Can I make ahead of time and freeze or keep in the fridge until ready to serve?
Anya says
Hi Jen,
Yes, you can definitely keep it in the fridge for up to 6 days. But unfortunately, it doesn't freeze well at all. Even if you omit the cream (since it separates after freezing) the potatoes produce a very gritty texture when frozen and thawed in soup. This is best enjoyed when eaten fresh.
Wende says
Found this recipe today. It's so delicious! I did thicken it a bit, used red potatoes (all I had already), and added some additional seasonings but, my family said it is better than Olive Gardens Zuppa Toscana soup. Definitely a wonderful comfort soup on a cold Sunday.