Instant Pot Super Greens Soup

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recipe by America's Test Kitchen

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    211

Why This Recipe Works: This deceptively delicious, silky-smooth soup delivers a big dose of healthy greens, boasts a deep complex flavor, and leaves you feeling virtuous but fully satisfied. As a bonus, the creamy soup function makes it a snap to make: We added all the ingredients for the soup except the greens to the blender at once, no microwaving required. For the greens we chose a mix of Swiss chard, kale, and peppery arugula. Instead of precooking them, we added them to the blender after 12 minutes of the cycle with the other ingredients, reserving the more delicate arugula to add for the final minute. Many recipes we found used potatoes as a thickener for this soup, but they lent an overwhelmingly earthy flavor. Instead, we tried using Arborio rice. The rice’s high starch content thickened the soup to a velvety, lush consistency without clouding its bright, vegetal flavors, and we added it in the beginning with the broth and aromatics. For a vibrant finish, we whisked together whole milk yogurt, minced tarragon, and lemon zest and juice and drizzled it over the top. This is a soup that is sure to impress as it is stunningly beautiful with layers of complex earthy flavor.

Inspired by: https://recipes.instantpot.com/recipe/super-greens-soup/

recipe updated Mar 5, 2020

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    3
  • Fresh tarragon icon
    Fresh tarragon
    1 tsp (5g)
  • Lemon zest icon
    Lemon zest
    about ¼ teaspoon (1g)
  • Chard icon
    Chard
  • Kale icon
    Kale
    ¾
  • Vegetable broth icon
    Vegetable broth
    3 cups (663g)
  • Arborio rice icon
    Arborio rice
    about ¼ cup (79g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (30ml)
  • Salt icon
    Salt
    about ¾ teaspoon (4g)
  • Lemon juice icon
    Lemon juice
    about ½ teaspoon (2g)
  • Whole milk yogurt icon
    Whole milk yogurt
    about ¼ cup (58g)
  • Baby arugula icon
    Baby arugula
    1 cup (240g)

Tools

  • kCook icon Ace Nova Blender
  • kCook icon Small bowl
  • kCook icon Ace blender jug

Step preview

  1. Add vegetable broth, onion, arborio rice, extra virgin olive oil, garlic clove and salt to the Ace blender jug
  2. Secure and lock lid
  3. Select "Soup program 2" (for creamy soup)
  4. Mix fresh tarragon, lemon zest, lemon juice, salt and whole milk yogurt into a clean small bowl
  5. Refrigerate
  6. Select "Pause" when 12 minutes remain
  7. Add chard and kale to the Ace blender jug
  8. Stir until completely submerged
  9. Replace lid
  10. Resume program
  11. Select "Pause" when 1 minute remains
  12. Stir baby arugula into the Ace blender jug
  13. Replace lid
  14. Resume program
  15. Season to taste
  16. Serve
  17. Drizzle with yogurt sauce
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