This post contains affiliate links, please read our disclosure policy.

Instant Pot recipe for Portuguese Kale Soup with chorizo and beef. Perfect comfort food for cold fall and winter dinners.


A few years ago when I first got my Instant Pot my friend Debbie shared with me an amazing recipe for Portuguese kale soup. I have made the recipe at least two dozen times and adapted it so much over the years. As soon as the leaves change and the crisp air creeps in and my family begs for me to make this hearty soup. 

Getting an electric pressure cooker can be a bit overwhelming at first. Everything you’ve heard about a pressure cooker can be intimidating but the intimidating part is getting it out of the package. I owe the love of my Instant Pot to this soup. Without the recipe I my Instant Pot may have sat in its box for a few months. 

Caldo Verde

While I am not Portuguese, living in Massachusetts I have grown up around a lot of Portuguese food and have an appreciation for it. Portuguese kale soup is also known as “caldo verde” meaning green soup. It contains chourico or chorizo, stew meat, potatoes, onions, carrots, beans and of course kale. 

Just get an Instant Pot? Check out where to get started here. Looking for a side dish? Try these instant pot baked beans. Trying to find the perfect home for your instant pot? Check out my small space solution with an Instant Pot cart


This soup makes a lot so whether you are feeding your whole family or meal planning for the week it’s perfect. This soup also freezes well. I will freeze it in individual portion sizes and pull it out if I need lunch or dinner during the week. 

Instant Pot Portuguese Kale Soup


Instant Pot Portuguese Kale Soup. An easy soup for a cold night. It's filling with chourico/chorizo, stew meat, potatoes, carrots and kale.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 20 minutes
Total Time 55 minutes


  • 1 lb of stew meat
  • 1 lb of ground chourico/chorizo
  • 2 Tbsp of grape seed oil
  • 1 Tbsp of flour
  • 2 Tbsp of garlic
  • 2-3 potatoes diced
  • 2 carrots diced
  • 1 onion chopped
  • 1 can of kidney beans drained
  • 1 tbsp of crushed red pepper (optional)
  • 40 oz. of beef broth low sodium
  • Bag of fresh kale
  • Crusty Bread (optional)


    Cut the stew meat up into bite size pieces. Dredge in flour.

    Put your instant pot on sauté mode. When the display says hot add grape seed oil. Sauté the floured beef for 2 minutes until it starts browning. Add chourico/chorizo and sauté for about 3 minutes.

    Add all other ingredients except kale. Cook on high manual pressure for 25 minutes with a quick release.

    Add kale while the pot is still on warm. Let kale wilt. You don’t need to use the whole bag.

    Serve with a sourdough or baguette.


This soup freezes well.

Want it spicier? You can substitute chorizo for linguica.


Tips for cooking soups in the Instant Pot

  • Soups can take up to 20 minutes to come to pressure.
  • Do not fill it above the max line.
  • Brown meats on sauté mode before adding liquids.
  • Add cream after soup has come to pressure.
  • If recipe calls for greens like kale or spinach add after soup has come to pressure.

Looking for more Instant Pot soup recipes to get you through Fall and Winter? Check out 21 Instant Pot soup recipes here

Sharing is caring!

About Michelle Beaton

Welcome to Weekend Craft. Life is busy so I am all about getting projects done on the weekend, whether it be crafts, DIY, home decor, or crafting with your Cricut.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *