SUPER FAST / QUICK RELEASE / VEGAN / CAN BE GLUTEN-FREE / FREEZES WELL
Kale-Is-the-New-Black Soup
6 servings
No doubt, kale’s hip. Better, it’s easy in this recipe, since you can use bagged, chopped kale. (Don’t use baby kale, which will overcook.) You don’t even need to wash bagged kale to get rid of any grit.
Of course, you can also use fresh whole leaves, particularly the more tender ones you can find at a farmers’ market. Try red Russian, Toscano, scarlet, or red Ursa varieties.
The best way to wash kale leaves is to fill a clean kitchen sink with cool water, add stemmed leaves, and agitate the water a little. Let the leaves rest in the water for 5 minutes as the grit floats down, then skim them off the top of the water before pulling the stopper on the drain to wash away the grit.
For this recipe, brown the onions and cook the vegetables a little longer than you might usually, mostly to give these ingredients a deep, complex flavor to pair with the earthy, slightly bitter kale—which is itself cooked for a fairly long time to soften it considerably. A garnish of soy sauce brings everything into a more savory balance.
2 tablespoons olive oil
1 medium yellow onion, chopped (1 cup)
1 small fennel bulb, trimmed and chopped (1½ cups)
2 medium garlic cloves, peeled and minced (2 teaspoons)
6 cups packed chopped stemmed kale
1½ quarts (6 cups) vegetable broth
One 14-ounce can diced tomatoes (1¾ cups)
2 medium yellow potatoes (about 5 ounces each), such as Yukon Golds, diced (1½ cups)
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh sage leaves, chopped
Soy sauce for garnishing
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 15 minutes
If necessary, press: START
2. Warm the oil in a 6- or 8-quart cooker for a minute or two. Add the onion and fennel. Cook, stirring often, until the onion starts to get a little brown and even sweet, about 10 minutes. Stir in the garlic for a few seconds.
3. Add the kale. Stir well and continue cooking, stirring occasionally, until the greens wilt, about 3 minutes. Pour in the broth and scrape up the browned bits on the bottom of the pot. Turn off the SAUTÉ function and stir in the tomatoes, potatoes, rosemary, and sage. Lock the lid onto the pot.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 14 minutes with the KEEP WARM setting off
If necessary, press: START
5. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir well, then ladle into bowls, garnishing each with a little soy sauce.