Instant Pot Caldo Verde

I followed the recipe as written and it made a fantastic dinner (served with sardines on toast points). I was apprehensive to try this judging by some of the reviews but I'm glad I did. Maybe y'all need to brown the sausage longer to get that good flavor going?

• MichaelAB1

• Mobile, AL

• 11/13/2020

Solid. I used about half as much chorizo as called for due to expense but used some chicken broth instead of the water.

• Anonymous

• Chicago, IL

• 2/3/2020

I made this last night and it was great! I did half water, half chicken broth, and I only had ground chorizo on hand. But it was delich!

• @Rory_Realtor

• Columbus, OH

• 10/28/2019

We loved this recipe! The key to getting good flavor may be the quality of the dry-cured Spanish chorizo. Also, I added more salt than called for and squeezed a slice of lemon over the bowl before eating. It seemed to need a little acid to brighten the flavor. I'll definitely make it again.

• hollynorman

• Austin, TX

• 10/7/2019

I am baffled by the times: Active Time: 25 minutes; Total Time: 1 hour, 10 minutes Aside from peeling and chopping the vegetables, the total times listed in the "Preparation" section total 11 minutes. Can anyone clarify this for me? thanks

• richard_frizell

• Gabriola Island, BC, Canada

• 10/30/2018

Made a few changes based on reviews: removed chorizo from instant pot before adding veg; used 1/2 chicken stock, 1/2 water; cooked 6 min high pressure before adding kale; partially pureed potatoes with immersion blender, then added kale and cooked at high pressure for 3 additional min. Turned out very well. Might add some smoked paprika when sauteing the veg next time.

• Anonymous

• Brooklyn

• 3/5/2018

If someone here in Portugal ( where I live) served this and called it caldo verde they’d be in trouble

• joanar

• Lisbon, Portugal

• 3/3/2018

Very appealing, but watery. Next time I will change a couple of things per others comments.

• fogjam

• San Luis Obispo County, CA

• 3/3/2018

Two forks because I changed the recipe a bit. I made this recipe in the pressure cooker (I don't have a hotpot) but I didn't use the potatoes. Instead I subbed white beans (canellini), which were delicious. The recipe called for adding salt before pressure cooking, but I completely disagree with that strategy - I didn't want my Kale overly salty. I salted at the end. Also added a dab of Manzanillo sherry. I added 1 cup of chicken broth (homemade) and the rest water as written. The broth was surprisingly good. I will try making this again, with the beans, kale and water in a vegan version and will ad some liquid smoke along with the hot smoked paprika for added smokiness.

• Anonymous

• Brooklyn, NY

• 3/2/2018

Some people are complaining this soup turned into a watery mess. They are probably right. The photo shows pieces of potato floating in the broth and this is wrong. No Portuguese or Braziliabn cook would serve a caldo verde with pieces of potatoe in it! In the original soup the peeled potatoes must be sauteed in onions and garlic (peppers and bay leaf are welcome too), then water is added and they are boiled until very soft. Once soft, we reserve the excess water and blend the potatoes to get a creamy broth (see, no pieces!). The reserved water can be added slowly until the desired consistence is achieved (not like mashed potatoes, more like a cream). Then the sausage/chorizo/linguiça is added to boil in the broth and the kale is added in the end because it cooks faster. That's it. Sounds harder than it is. I cooked the dish last night and the longest part was peeling the potatoes. After that you can have a bowl of creamy, hearty soup in under 30 minutes.

• deborahlou

• Rio de Janeiro, Brazil

• 3/2/2018

Have been making a different soup every weekend this winter. The rave description of this one made me try it. Very underwhelmed by watery flavor, texture. And I even used partly broth with the water. Usually I bring leftover soup for lunch and finishing this feels like a chore. Sorry.

• Anonymous

• 3/2/2018

I made this recipe and really enjoyed it. I used mild linguica because chorizo is too spicy for me. Yes, I'm a whimp lol. I will admit that I feel like it needs some tweaking but I'd still make it again.

• dreamy1

• Fremont, CA

• 3/1/2018

you forgot to put the amount or what kind of liquid for the soup ???

• Anonymous

• 2/28/2018

This is one of the few recipes that i ended up throwing out. Not sure if it was the chorizo I bought but there was very sour taste to the soup. The broth was thin and uninteresting even though I used chicken stock instead of water. Overall there was very little balance to the flavours. Disappointed.

• blub

• 2/27/2018

This recipe, made vegetarian, worked fine for us. We substituted butter beans for the sausage and added smoked paprika as directed. We did not peel the potatoes. We never do! The peel gives flavor and texture and is nutritious. Pretty yummy soup! I’m new to the Instant Pot and this is the first soup we made in it. Very pleased.

• Anonymous

• Chicago, IL

• 2/25/2018