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 or Ninja Foodi or whatever pressure cooker you have (including stove-top).
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What to use for the stock
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.
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)
Equipment
- Instant Pot
Ingredients
- 1 litre homemade chicken stock OR water and 2 tablespoons 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 cannellini beans or butter beans or chickpeas drain and rinse if tinned and 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 Sealed. Pressure Cook, high pressure, 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 or some gammon
Notes
Other recipes you might like
From our popular, authentic Spanish Lentil Soup (Lentejas) to our Cavolo Nero and Squash Soup, we have tons of pressure cooker soup recipes, check them all out.
We particularly recommend the Chicken, Leek and Carrot Soup, Chunky Leek and Potato Soup or the Leek, Potato and Paprika Soup.
If blended soups are more your thing, check out the Butternut Squash Soup and the Roasted Pumpkin Soup.
All Soup Recipes for your pressure cooker
I love soup so I have a fair few recipes and more always being added so make sure you bookmark my Soups page.
17
Nadira says
Hi Maria. I love Caldo Gallego when I go to San Vicente del Mar but never thought I could make it myself so was delighted when I found your recipe this morning. All ingredients procured for tomorrow but I now have a question. Do I drain the cannellini or keep the juices? Thank you very much for all your recipes Maria. Next week I will try your banana and chocolate dessert with the girls 😜
Maria Bravo says
Hi Nadira, yes drain and rinse the beans. Hope you enjoy it, it's one of my favourite soups, Maria