Name: Instant Pot Caldo Verde
Total time: 1 h
Ingredients: ¼ cup extra-virgin olive oil , divided; 12 ounces Portuguese chouriço or linguiça sausage, cut into ½-inch pieces; 1 onion, chopped fine; 4 garlic cloves , minced; ¼ teaspoon red pepper flakes; 4 cups chicken broth; 4 cups water; 2 pounds Yukon Gold potatoes , peeled and cut into ¾-inch pieces; 1 pound collard greens , stemmed and cut into 1-inch pieces; 2 teaspoons white wine vinegar

Why This Recipe Works

Its intentionally thin broth is usually made with just water, but for our version we wanted something with a little more body (and a few more nutrients), so we settled on a 50/50 ratio of water and chicken broth. Using plenty of potatoes, a pound of collard greens, and savory chouriço turned this simple soup into a filling meal.

Before You Begin

We chose Yukon Golds because they held their shape better than russets. If Portuguese chouriço or linguiça sausage is unavailable, Spanish semicured chorizo can be substituted. We prefer collard greens here for their delicate sweetness and meatier bite, but kale can be substituted. Serve with hearty bread.

Instructions

Using highest sauté function, heat 1 tablespoon oil in Instant Pot until shimmering. Add chouriço and cook until rendered and beginning to brown, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.

Stir in broth and water, scraping up any browned bits, then stir in potatoes and collard greens. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 8 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir in vinegar and remaining 3 tablespoons oil. Season with salt and pepper to taste. Serve.