I don’t know about you but I thrash our instant pot, especially in the cooler months.

I love the smell of something wholesome and flavorsome cooking in the kitchen. It perfumes the whole house which makes everything seem cozy and warm.

When I was a young lass my mum would always cook a delicious family meal on Sundays, the entire house would fill with the smell of her cooking which made me want to curl up on the couch and watch TV.

Unfortunately I’m a little too old for that these days but now I like to recreate that feeling of warm, cozy, and comforting for my own family and myself.

I hope you enjoy this recipe, I do like to add in vegetables where I can but if kale isn’t your thing it could be subbed for anything your wee heart desires.

Using a instant pot offers the convenience of enjoying a weekend soup on a weekday. Normally a delicious soup would cook for hours but using the instant pot means that you can eat what tastes like a slow cooked meal during the week! AND this isn’t an advertisement!

Tips for the Best Pork and Kale Soup:

Definitely sear the bones! If nothing else, do this step and deglaze with the vinegar! It will make all the difference to the end result, I PROMISE.
Substitute spinach, chard, or any other dark leafy green for kale.

Enjoy! Paige x

Instant Pot Pork Kale Soup

Yield: 4

Author: Paige

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

Instant Pot Pork Kale Soup

12 pounds pork bones
1 tablespoon olive oil
1 brown onion diced
3 cloves garlic finely chopped
1 carrot diced
1/4 cup apple cider vinegar
1/4 cup chopped prunes
3 cups baby kale
4 cups vegetable stock
2 cups water
1 teaspoon dried tarragon
1/2 teaspoon ground coriander seeds
1/4 teaspoon garlic powder
1/4 cup lemon juice
Salt and pepper to taste

Instructions

Instant Pot Pork Kale Soup

Using the sauté (High/Hot) function on a instant pot or using a large skillet on a medium to high heat. Sear off pork bones in olive oil, salt, and pepper for 5 minutes. Turning occasionally.
Once there is a nice golden brown sear on a large part of the pork bones add in onions, garlic, and carrots. Continue stirring for 2 minutes.
Deglaze instant pot or skillet with vinegar, mix for 1 - 2 minutes. Stir in prunes.
If you’re using a skillet take off the heat and transfer the pork/vegetables to the instant pot. Otherwise, turn off the sauté function on the instant pot.
Add kale, stock, water, tarragon, ground coriander, garlic powder, & lemon juice. Season with salt and pepper. Give it all a good old stir.
Shut the instant pot with the lid. Using the manual/pressure function set the timer to 25 minutes.
Once cooked and depressurized, remove lid and add more salt & pepper to your liking.
Enjoy your meal! x

Nutrition Facts

Calories

116

Fat

5 g

Sat. Fat

1 g

Carbs

19 g

Fiber

4 g

Net carbs

15 g

Sugar

9 g

Protein

3 g

Sodium

1035 mg

Cholesterol

0 mg

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Instant Pot Pork Kale Soup