Step 1

From frozen, 15 minutes on high pressure + 10 minutes natural release.

Step 2

From frozen, 6 hours on high.

Step 3

Stir in olive oil and kale. (If you made this in the Instant Pot, some of the vegetables should break down just enough to make the soup creamy! If you made this in the slow cooker, blend a little bit of the soup with the olive oil to make a creamy base.) Finish with a splash of lemon juice or red wine vinegar.