The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.
Recipe information
Total Time
1 hour, 10 minutes
Yield
6 main course or 12 appetizer servings
Ingredients
Special Equipment
Preparation
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.
Recipe notes
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