Add all ingredients (except kale) to the Instant Pot and stir to combine. Close lid with vent in sealing position.
Cook for 30 minutes in soup mode, then allow a natural pressure release.
Open the lid, then remove and discard the bay leaves.
Add the kale leaves and give it a stir.
On the stovetop:
When the pressure cooking is done, melt the butter in a pan on the stovetop.
Add the flour and saute for a minute until the raw smell is gone (about 1-2 minutes).
Whisk in the milk, a little at a time until you have a smooth, thick consistency.
Mix it together:
Add the roux to the Instant Pot and stir well.
Serve and enjoy.
Crockpot: This soup can be made in a Crockpot. Cook for 2-3 hours on high and then follow the steps for the roux before adding to the Crockpot. Broth: I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking.Pressure Cooker: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.