Caldo Verde
Servings Prep Time
6servings 15minutes
Cook Time
9minutes
Servings Prep Time
6servings 15minutes
Cook Time
9minutes
Ingredients
  • 5Tbsp olive oil
  • 10.5ounces chouriço, linguiça sausage or Spanish Chorizo will work toosliced into thin coins
  • 2 leekswashed and sliced
  • 4cloves garlicchopped finely
  • 6 potatoespeeled and diced
  • 8.5cups chicken stock
  • 15.5ounces kale(approx 2 bunches ) remove the stalks and julienned very finely
  • kosher salt and black pepper
Instructions
  1. Hit sauté and when it says “HOT”, add the oil and throw in the sausage, cooking it until it starts to look a bit browned, remove with a slotted spoon and set aside.
  2. Add the leeks into the pot, sauté for about 3 or 4 minutes, add in the garlic and saute for another minute before adding in the chicken stock and potatoes. Check to see if it needs salt and if so, add it now.
  3. Lock the lid, make sure the valve is set to seal and program 5 minutes, High Pressure.
  4. When the time is up, do a quick release, use an immersion blender to blend the soup completely. Add in the kale, program it back to sauté and bring the mixture back to a simmer and cook another fiver or ten minutes until the kale is tender. Return the sausage to the pot and serve.