Caldo verde
Instant Pot Recipes + More,  Lunches + Dinners,  RECIPES,  Soup Bistro

Instant Pot Portuguese Caldo Verde Soup

It’s getting chilly out there….

And while I really do not love winter at all, I do very much enjoy the fact that it’s soup season.

I love love love soups. I often actually crave them.

Ok not as much as chocolate, that goes without saying right?! But I really do enjoy a good bowl of warm soup.

It just satisfies…the tummy and the soul.

So when I sampled this delicious traditional Portuguese soup that was brought into work by a colleague, I knew I had my next Instant Pot recipe challenge!

This is my Instant Pot/ pressure cooker version of Caldo Verde.

Give it a try and let me know what you think.

*I used my 6 quart Instant Pot Duo for this recipe

*a note for those that know caldo verde…the photos don’t do the soup justice unfortunately, the soup was greener than it appears and also I chose to chop the collard greens into smaller pieces, after cooking the soup, as I was not happy with the long strings (even though its traditional), the taste was great regardless. Also many people like to use kale rather than collard greens, however both work well in this soup



Instant Pot Caldo Verde Soup

Instant Pot Caldo Verde Soup
Print Recipe
5 from 5 votes

Instant Pot Portuguese Caldo Verde Soup

Course: dinner, lunch, Main Course
Servings: 6
Author: Mary


  • Instant Pot


  • 4 tbsp olive oil
  • 4 large Yukon Gold potatoes peeled + cut in half
  • 1 onion peeled + cut in half
  • 3 large cloves garlic peeled + cut in half
  • 6 cups chicken broth
  • 8-10 collard greens leaves (can sub with kale) washed
  • 4 slices bacon chopped
  • 3 Chorizo sausages


  • Add oil to Instant Pot, then add potatoes, onion, garlic and broth.
    Lock on lid, turn pressure valve on lid to SEALING.
    Choose PRESSURE COOK mode and adjust timer to 15 minutes.
  • When timer is done, press CANCEL and do a quick release of pressure by carefully turning valve on lid to VENTING.
    Open lid, mash potatoes a bit with a fork or hand masher, then using an immersion blender blend soup until smooth.
  • Divide the collard green leaves in two stacks.
    Roll up each stack of leaves tightly into a cigar shape and cut into very thin slices (as thin as possible).
    Add greens to Instant Pot and stir.
  • Lock on lid and turn pressure valve on lid to SEALING.
    Choose PRESSURE COOK mode and adjust timer to 10 minutes.
  • While soup is cooking, take two sausages and remove meat from casing.
    Fry the chopped bacon and sausage meat in frying pan until bacon and sausage are both cooked. Set aside.
  • When cooking timer on Instant pot is beeps done, press CANCEL and do a quick release of pressure by carefully turning valve on lid to VENTING.
    Open lid, and using a slotted spoon transfer meat mixture to pot. Give it a good stir.
    Press SAUTE mode and bring soup to a boil (no lid), then choose cancel and return lid to pot.
    (put pot in KEEP WARM mode if serving soup fairly soon)
  • Slice remaining sausage up into slices and cook in the frying pan until done. Set aside.
  • When ready to serve soup, ladle into individual bowls and top with one slice of sausage (traditional way of serving the soup) or go ahead and divide them up evenly among bowls.
    Give each bowl a light drizzle of olive oil and enjoy!
    (if soup has been sitting for a while, choose KEEP WARM mode and reheat soup 10 minutes before serving)

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  • Of Goats and Greens

    I’m still delinquent in getting an Instant Pot, but this looks like one of those recipes that will convince me once I work out logistics here… Lovely, and Portuguese food is always so inspiring. Thanks for bringing this over to Fiesta Friday.

  • Miz Helen

    5 stars
    This is a delicious soup recipe that we will just love! Thanks so much for sharing your awesome post with us at Full Plate Thursday, 552 and come back to see us real soon!
    Miz Helen

  • LydiaF

    5 stars
    Looks delicious! I’ve had Caldo Verde in Portugal and Caldo Gallego in Galicia. Love them both! Once there was some sort of “fluffy” green that I didn’t recognize. It was still wonderful. My mother in law liked to use turnips and turnip greens in her soup. It’s nice to have the versatility when the urge to have a delicious bowlful strikes! Thanks for sharing with us at Creatively Crafty #ccbg 🙂

  • Laurie Cover

    I have not tried this type of soup, but I did have a “green soup” that was a traditional Peruvian dish. Seems like it contained a lot of parsley. I may try a variation of this since we are vegetarian. Will try to figure that one out, because this really does look good to me.

    Blessings and thank you for linking up at the Homestead Blog Hop!

    Ridge Haven Homestead

    • Mary

      Thanks for providing a link up to share our posts and recipes on, it’s really appreciated. I’m curious about the peruvian soup now, I will have to investigate lol. I’ve tried some of the vegan sausages out there, perhaps they could work in this.

  • Heidi Morgan-Melendez

    5 stars
    Made this soup tonight and it was wonderful. Made a few changes because as a family we don’t do well with spicy food. Anyway a good recipe for Caldo Verde.

    • Mary

      That’s wonderful! Happy to hear you enjoyed it. It’s a great soup for cold winter days. Thanks for coming back and leaving a comment, much appreciated.

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