Ingeredients:
1/4 cup extra-virgin olive oil
12 oz. 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
2 lb. Yukon Gold potatoes, cut into 1″ pieces
1 onion, chopped
2 garlic cloves, chopped
1 tsp. (or more) kosher salt
1/4 tsp. freshly ground black pepper
2 bay leaves
An Instant Pot
Instructions:
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.
Recipe Card
Instant Pot Caldo Verde
- 1/4 cup extra-virgin olive oil
- 12 oz. 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)
- 2 lb. Yukon Gold potatoes (cut into 1″ pieces)
- 1 onion (chopped)
- 2 garlic cloves (chopped)
- 1 tsp. or more kosher salt
- 1/4 tsp. 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.
-
3 Ingredient Blueberry Dump Casserole: The Unbelievably Easy Dessert That Disappears Fast
You don’t need a dozen ingredients, a stand mixer, or complicated steps to create a dessert that will have your husband (and everyone else) going back for thirds. Just dump frozen raw blueberries straight into a casserole dish with three simple ingredients, bake, and watch magic happen. This Blueberry Dump Casserole is a cross between…
-
Canadian Cheese Soup: The Velvety, Bacon‑Infused Comfort Classic
When the temperature drops and you crave something deeply satisfying, nothing hits like a bowl of Canadian Cheese Soup. This is not a thin, boxed cheese soup — it’s a rich, lager‑laced, sharp‑cheddar chowder with smoky bacon and a velvety smooth texture that warms you from the inside out. Made famous by the Le Cellier…
-
Creamy Corn Potato Casserole: The Side Dish That Disappears Every Time
Some side dishes are forgettable. This one is not. Creamy Corn Potato Casserole is the kind of recipe that earns a permanent spot in your holiday and weeknight rotation. With just a handful of humble ingredients – diced Yukon Gold potatoes, cream‑style corn, and plenty of sharp cheddar – you get a bubbling, golden, spoonable…