Instant Pot Caldo Verde

Updated at: Thu, 17 Aug 2023 11:36:32 GMT

Step 1

Select the saute setting on the Instant pot and heat the olive oil for 1 minute. Add the linguica and saute for about 3 minutes, until it begins to brown. Add the onion and garlic and saute for about 3 minutes more, until the onion is beginning to soften. Add the kale and collards and saute for about 2 minutes, until the greens are wilted. Add the potatoes and chicken broth and stir to combine.

Step 2

Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the Soup/Broth setting and set the cooking time for 5 minutes at high pressure. (The pot will take the about 20 minutes to come up to pressure before the cooking program begins).

Step 3

When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, if desired, thicken the soup a bit by using the back of a spoon or ladle to gently mash some of the potatoes. Taste and adjust the seasoning with salt if needed.

Step 4

Ladle the soup into bowls and top with a few grinds of pepper. Serve piping hot.

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