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.
-
Easy Flourless Seed Bread: No Flour, Hearty, and So Satisfying
If you have been searching for a homemade bread that is actually filling, packed with texture, and free from refined flour, look no further. This Easy Flourless Seed Bread is about to become your new favorite. It is not fluffy white bread, and it does not pretend to be. Instead, it is a dense, nutty,…
-
Creamy Chicken Broccoli Stuffed Shells: The Ultimate Comfort Food Casserole
Some dinners just feel like a warm hug. Creamy Chicken Broccoli Stuffed Shells are exactly that. Tender jumbo pasta shells are filled with a cheesy chicken and broccoli mixture, then nestled in a rich, homemade cream sauce and baked until bubbly and golden. It is the kind of meal that brings everyone to the table…
-
KFC Coleslaw Recipe: The Secret to That Sweet, Tangy, Creamy Classic
Few fast-food side dishes have achieved cult status quite like KFC coleslaw. Unlike watery, mayonnaise-heavy deli slaws or sharp vinegar-based versions, KFC’s offering strikes a perfect balance: creamy yet light, sweet yet tangy, with cabbage so finely minced it almost melts in your mouth. It’s the ideal companion to crispy fried chicken, and for many,…