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Instant Pot Kale and Chorizo Soup (Caldo Gallego)

Instant Pot Kale and Chorizo Soup (Caldo Gallego)

Maria Bravo
A delicious soup, a bit like a Spanish Caldo Gallego (similar to Caldo Verde)
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Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Main Course
Cuisine Spanish

Equipment

  • Instant Pot

Ingredients
  

  • 1 litre of homemade chicken stock OR water and vegetable stock paste OR gammon stock
  • Approx 10 kale leaves (or cavolo nero or spring greens or spinach, see notes above) chopped up, shredded or snapped with your hand into small chunks
  • 2 floury potatoes

    diced and peeled


  • 1 chorizo sausage OR 1 teaspoon of paprika if you want to skip the chorizo or if you want it to be vegetarian (optional, you can also replace with about a teaspoon of paprika), see blurb above if you want to make it vegetarian or vegan
  • 1 tin of cannellini beans or butter beans or chickpeas tinned in this case but don’t forget you can always pressure cook dry beans and freeze in portions for these purposes, then you can use them straight from frozen, look on the back of your Instant Pot cookbook for timings

Instructions
 

  • Add all the ingredients to the Instant Pot. Lock the lid in. Steam release handle pointing to Sealing. Press the Pressure Cook / Manual button and use the – and + buttons (or turn the dial) to programme 5 minutes, do a Natural Pressure Release* at the end.
  • Tweak the salt to taste and serve piping hot to warm your cockles, you can top it with some of the chicken meat from making the stock of course!

Notes

The greens can be spring greens, kale, cavolo nero or even spinach... you choose.
To make this recipe vegetarian or vegan:
Prepare my Vegetable Stock Paste and cook this soup with 1 litre of water, 3 tablespoons of my vegetable stock paste, 1 teaspoon of paprika and omitting the chorizo, keep the potatoes, the greens and the beans.
*Terminology
Natural Pressure Release (also called natural release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Quick Pressure Release (also called quick release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.
Keyword Cavolo Nero, Instant Pot Soup, Kale, soup
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