Caldo Verde Pressure Cooker Recipe

Caldo Verde Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 2 tablespoons olive oil
• 1 large white onion, chopped
• 1 clove garlic, minced or pressed
• 1 bunch kale (about 1 pound), rinsed well, thick middle ribs removed, and leaves sliced into thin strips
• ½ cup chopped fresh flatleaf parsley
• 2 large russet potatoes, peeled and cut into 1-inch chunks (4 to 5 cups)
• 2 small turnips, peeled and cut into ½-inch chunks (2 to 3 cups)
• 6 cups chicken or vegetable broth
• ¼ to ½ teaspoon ground white pepper, to taste
• 1 (15-ounce) can cannellini beans, drained and rinsed, or 1¾ cups cooked beans
• ½ cup diced roasted red bell peppers
• salt

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
2. Add the onion, reduce the heat to medium-low, and cook, stirring a few times, until softened, about 3 minutes
3. Stir in the garlic
4. Add the kale, parsley, potatoes, turnips, and broth in that order you want the potato and turnip chunks to weigh down the kale
5. The broth should just cover the potatoes; it’s okay if a few potato edges are exposed
6. Add water if necessary, but be careful-too much will make for watery soup
7. Make sure the pot is no more than two-thirds full
8. Add the pepper
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 6 minutes
13. Remove the pot from the heat
14. Open the cooker with the Quick Release method
15. Be careful of the steam as you remove the lid
16. Stir in the beans and red peppers
17. Cook, uncovered, for 10 minutes to heat the beans
18. Taste for salt
19. To thicken the soup, mash some of the beans and potatoes against the side of the pot with the back of a large spoon
20. Serve immediately with French bread and butter

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Full List of Pressure-Cooker Recipes

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