Open your instant pot lid and set the cook to "Saute"
Add coconut oil to the pan and let it melt
Put cumin seeds in the oil and let them brown for about 30 seconds
Add turmeric and black pepper
Add garlic and ginger to the pan. Mix it and cook for 30 seconds
Put red beans
Add mushrooms, bell pepper and broccoli florets
Give it a quick stir
Add the pink sink
Pour water into the instant pot
Add cumin powder red chili powder. Mix well and close the lid
Choose the "Rice" option and remove the "keep warm" option.
Once the instant pot is done cooking and the valve has dropped, gently open the lid. Give it a quick stir.
Add mushroom stock
Pour in coconut milk
Finally, put in the purple kale.
Close the lid again, choose the "Pressure Cook" option and set the time to 5 minutes. Remove the "Keep Warm" option
Let the instant pot go through the cook cycle and wait for the pressure valve to drop.
Open it up gently, add lemon juice and serve immediately.
**** CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
If you add more ingredients in this recipe or change them, you will have to adjust your cook times. The times I have mentioned in my recipe are set to my ingredients.
I used purple kale because I had it on hand. You can use any kale you have.
Don't add the kale until towards the end because it will wilt and loose all it's nutrients.
I use red chili powder in it because I like a little kick. I urge you to use it too because chili powder has a way of warming you up.
To make this soup cook faster, I used canned red beans which I washed thoroughly before adding to the soup. If you have time, soak dry beans overnight. Pressure cook them separately before adding to the soup. It's extra work, but, worth it.
Add any veggies you have on hand. I had mushrooms that were on their last leg. So, I put them in it before they went bad. Even broccoli and bell peppers were left over from other recipes.
Keyword Instant Pot recipe, instant pot soup, purple kale recipes, quinoa recipe