Potato Carrot Soup With Leeks And Kale (Instant Pot®) - cooking recipe

Ingredients

1/4 pound bacon, diced
1 bunch kale, leaves and stalks separated
2 leeks, thinly sliced, or to taste
1 large carrot, chopped, green tops reserved
1/2 teaspoon Hungarian paprika, or to taste
sea salt and freshly ground black pepper to taste
8 potatoes, chopped into bite-size pieces, or to taste
1 (10.5 ounce) can beef broth, or as needed
1 cup shredded Cheddar cheese, or more to taste
1/4 cup sour cream, or more to taste

Preparation

Turn on a multi-cooker (such as Instant Pot(R)) and the select Saute function. Add bacon; cook and stir until nearly crisped, about 5 minutes.
Chop kale stalks into small pieces; place into the pot with the bacon. Add leeks and carrot. Cook and stir, scraping the bottom of the pot, until leeks are almost tender, about 5 minutes. Add kale leaves, carrot greens, paprika, salt, and pepper. Cook, continuing to scrape the pot, 2 to 3 minutes. Stir in potatoes and enough broth to reach the max fill line.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in Cheddar cheese and sour cream.