Active Time

　　25 minutes

　　Total Time

　　1 hour, 10 minutes

　　The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.

　　

Ingredients

6 main course or 12 appetizer servings

　　1/4 cup extra-virgin olive oil

　　12 oz. dry-cured Spanish chorizo or linguiça, casing removed, sliced into 1/4" rounds

　　1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces

　　2 lb. Yukon Gold potatoes, cut into 1" pieces

　　1 onion, chopped

　　2 garlic cloves, chopped

　　1 tsp. (or more) kosher salt

　　1/4 tsp. freshly ground black pepper

　　2 bay leaves

　　

Special Equipment

An Instant Pot

　　

Step 1

Pour oil into cooker insert and select “Sauté.” When it’s hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.

　　

Step 2

Lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 6 minutes at high pressure.

　　

Step 3

As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.

　　

Step 4

Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.

　　

Step 5

Cooks’ Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.