INSTANT POT CALDO VERDE
The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.
Provided by Mark Bittman
Categories Instant Pot Kale Potato Onion Garlic Soup/Stew Sausage
Yield 6 main course or 12 appetizer servings
Number Of Ingredients 11
Steps:
- 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.
- Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 6 minutes at high pressure.
- 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.
- Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
- Cooks' Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.
GRINGA CALDO DE RES FOR THE INSTANT POT®
It seems no matter what region you visit in Mexico or Latin America, they have their own version of Caldo de Res. My version is certainly not authentic, but incorporates the main components for a faster preparation.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
- Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 26.2 g, Cholesterol 70.8 mg, Fat 17.9 g, Fiber 4.9 g, Protein 24.5 g, SaturatedFat 7.3 g, Sodium 740.4 mg, Sugar 4 g
CALDO VERDE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
- Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
- This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
- The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.
INSTANT POT® CHILE VERDE
This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
- Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
- Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.
Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g
PORTUGUESE CALDO VERDE
Using the right potatoes makes a tremendous difference in this recipe, so make sure to use Red Bliss potatoes. Adapted from America's Test Kitchens.
Provided by TxGriffLover
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add 3 cups of the broth, potatoes, and 1/2 tsp salt. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. (At this point, the soup can be refrigerated in an airtight container for up to 2 days. When ready to serve, bring the soup to a simmer and proceed with the recipe.) Remove the pot from the heat and mash the potatoes in the liquid with a potato masher.
- until no large chunks remain and the potatoes thicken the stew slightly.
- Return the pot to medium-high heat. Add the remaining 3 cups broth, sausage, and savory and bring to a boil. Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes.
- Remove and discard the savory. Stir in the kale and simmer until just tender, about 5 minutes. Adjust the seasonings with salt & pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.
Nutrition Facts : Calories 329.6, Fat 20.7, SaturatedFat 6.5, Cholesterol 33.3, Sodium 556.7, Carbohydrate 21, Fiber 2.2, Sugar 1.9, Protein 16.6
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