Name: Instant Pot Kale and Chorizo Soup (Caldo Gallego)
Prep time: 5 min
Cook time: 25 min
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); 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; 1 tin of cannellini beans or butter beans or chickpeas

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This Instant Pot Kale and Chorizo Soup (Caldo Gallego) is one of the myriad of recipes you can cook after pressure cooking a whole chicken in the Instant Pot.

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First pressure cook a whole chicken.

Then, after making Chicken Stock as per that delicious recipe, you can keep the stock and some of the meat (or just the stock and none of the meat) to make this Instant Pot Kale and Chorizo Soup (Caldo Gallego).

If it sounds similar to Portuguese Caldo Verde, that's because it is!

This Caldo Gallego is typical of the Galicia region of Spain, located just above Portugal so there are many similarities.

You can also use Gammon Stock if you've pressure cooked a gammon, and even add some of the gammon leftovers, it will be delicious.

Does it have to be kale?

No, not at all. You can use any greens, but kale or cavolo nero are the closest to make it a more traditional Galician Caldo (Caldo Gallego) as cooked in Spain.

Spring greens work great too.

Spinach is my least favourite for this soup and won't really need the pressure cooking time so, if you want to use spinach, you could add it at the end as it will wilt very quickly in the heat.

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How to make this recipe vegetarian or vegan

If you fancy the idea of this recipe but are not a meat eater and wish it didn't have the chorizo or the chicken stock, how about making it vegetarian or vegan?

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.

I cook this kind of soup all the time, it's delicious and extremely easy.

It's a bit like a Spanish Caldo. You can totally play with the ingredients, add carrots for example.

Can I cook this Instant Pot Kale and Chorizo Soup (Caldo Gallego) in my Thermomix instead?

If you don't have an Instant Pot (yet) but have a Thermomix, this is how I used to cook it in my Thermomix.

Doing it in the Instant Pot is easier, this means that the Thermomix is now free for other more energetic activities such as kneading bread, or cooking custard for dessert...

Ready for the recipe?

📖 Recipe

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

Cook Time 25

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:

*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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