Instant Pot Caldo Verde

Ingredients for Instant Pot Caldo Verde

• 60ml extra-virgin olive oil

• 350g dry-cured Spanish chorizo or linguiça, casing removed, sliced into 1/4" rounds

• 1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces

• 900g Yukon Gold potatoes, cut into 1" pieces

• 1 onion, chopped

• 2 garlic cloves, chopped

• 1 teaspoon (or more) kosher salt

• 1/4 teaspoons freshly ground black pepper

• 2 bay leaves

• An Instant Pot

Pour oil into cooker insert and select “Sauté.” When it’s hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.

Lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 6 minutes at high pressure.

As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.

Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.

Cooks’ Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.