Instant Pot Portuguese Kale Soup Recipe

Portuguese kale soup is a hearty soup of potatoes, leafy kale, and smoky sausage, with regional and family versions that may include beans. This Instant Pot version builds flavor by browning the linguiça first, then pressure-cooking the potatoes in broth and adding the kale near the end so it stays green and tender.

Ingredients

1 tablespoon (15 ml) olive oil
12 ounces (340 g) fully cooked smoked Portuguese linguiça or chouriço, sliced into coins
1 medium yellow onion (about 5 ounces/150 g), finely chopped
3 garlic cloves (about 9 g), minced
1½ pounds (680 g) Yukon Gold or russet potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
6 cups (1.4 L) low-sodium chicken broth
2 cups (475 ml) water
1 bay leaf
½ teaspoon (1 g) sweet paprika
1 teaspoon (6 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1½ cups (255 g) drained canned white beans, such as cannellini or navy beans
8 packed cups (about 240 g) thinly sliced stemmed kale, preferably curly kale or Portuguese couve
1 tablespoon (15 ml) lemon juice, optional

Instructions

Prepare the ingredients. Slice the sausage, chop the onion and garlic, and cut the potatoes into similarly sized pieces so they cook evenly. Strip tough stems from the kale, stack the leaves, and slice them into thin ribbons. Rinse and drain the beans. This preparation takes about 20 minutes; keep the kale aside until after pressure cooking.
Brown the sausage. Select Sauté on a 6-quart (5.7 L) or larger Instant Pot and add the olive oil. When the oil is warm, add the linguiça and cook for 3 to 4 minutes, stirring once or twice, until lightly browned and fragrant. Transfer it to a plate, leaving the flavorful fat in the pot. If the sausage releases very little fat, that is fine; the oil will keep the aromatics from sticking.
Soften the aromatics. Add the onion to the pot and sauté for about 3 minutes, stirring and scraping up browned bits. Add the garlic and paprika and stir for 30 seconds, just until fragrant. Press Cancel if the pot is getting too hot before the next step.
Add the potatoes and broth. Pour in a small splash of the measured broth and scrape the bottom thoroughly with a wooden spoon to loosen any stuck-on pieces. This matters because browned residue can trigger a burn warning. Add the potatoes, remaining broth, water, bay leaf, salt, and pepper. Stir, then lock on the lid and set the steam valve to Sealing.
Pressure-cook. Choose Pressure Cook or Manual on High Pressure and set the timer for 8 minutes. Allow about 10 minutes for the pot to come to pressure, though the exact time varies with the appliance and the temperature of the ingredients. When the timer ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure. Keep hands and face clear of the steam.
Thicken the potato base. Open the lid after the float valve has dropped and remove the bay leaf. Use a potato masher to mash about one-third of the potatoes directly in the pot, leaving plenty of cubes intact. This gives the broth body without needing flour or cream. For a smoother soup, mash more; for a clearer broth, skip this step.
Finish with sausage, beans, and kale. Select Sauté and stir in the browned sausage, drained beans, and sliced kale. Simmer uncovered for 4 to 6 minutes, stirring occasionally, until the kale is wilted but still pleasantly green and the potatoes are tender. Since the sausage is fully cooked, heat it through to 165°F (74°C); this is the USDA FSIS safe minimum temperature for reheated cooked meat. If the soup is thicker than you like, add hot water or broth a little at a time.
Season and serve. Turn off the Instant Pot. Taste the soup and adjust the salt and pepper; broth and sausage vary in saltiness, so add salt gradually. Stir in lemon juice if you want a brighter finish, then ladle into warm bowls.

Tips

Choose the right sausage. Portuguese linguiça and chouriço have a distinctive smoky, garlicky flavor, but availability varies. Spanish-style chorizo or kielbasa can stand in; both make a tasty soup, though the flavor will be less specifically Portuguese. Use fully cooked smoked sausage for this recipe, not raw fresh sausage.
Slice the kale thinly. Fine ribbons become tender quickly and are easier to eat by the spoonful. If using especially mature leaves, remove the thick ribs and simmer the kale for a few extra minutes. Baby kale can be added at the end and usually needs only 1 to 2 minutes.
Avoid a burn warning. Deglaze the pot after sautéing and check that no browned sausage or onion is stuck to the bottom before pressure cooking. Do not stir the potatoes down into a thick layer at the base; distribute them through the broth.
Adjust the texture to your preference. Mashing some potatoes thickens the soup naturally. If it becomes too thick after standing, loosen it with broth or water when reheating. For a lighter, brothier bowl, mash fewer potatoes and add a splash of broth before serving.

Serving Suggestions

Serve the soup hot as a filling lunch or a simple dinner, with crusty bread for dipping. Cornbread, Portuguese-style rolls, or a plain baguette are all useful for catching the smoky broth. A small green salad dressed with vinegar or lemon makes a fresh counterpoint to the potatoes and sausage; keep the salad dressing sharp and simple rather than creamy.

For a more substantial meal, set out extra beans, sliced scallions, or a little olive oil so each person can finish their bowl to taste. The soup is satisfying on its own, so a modest side is usually enough. If serving a group, keep the pot on its Warm setting only for a short serving window and stir occasionally; avoid leaving cooked soup at room temperature for an extended period.

Variations

Make it without meat: Omit the sausage and use vegetable broth. For a smoky note, sauté ½ teaspoon (1 g) smoked paprika with the garlic and add a tablespoon (15 ml) of olive oil if needed. The result will be less rich and will not have the same cured-sausage flavor, but the beans and potatoes still make a hearty soup.

Use collards or Swiss chard: Collard greens are a practical substitute for kale and may need a few extra minutes of simmering to soften. Swiss chard cooks faster; add its chopped stems with the onion and stir in the leaves at the end. Traditional Portuguese versions are often associated with couve, a type of cabbage or collard-like green; curly kale is a convenient stand-in when it is unavailable.

Change the beans: Kidney beans, butter beans, or chickpeas can replace the white beans in the same drained quantity. Beans are not included in every version of Portuguese kale soup, so you can leave them out for a more potato-and-greens-focused bowl. If omitting them, add a cup (240 ml) of broth or water if you prefer to keep the original volume.

Make it more brothy or more substantial: Add up to 1 cup (240 ml) extra broth after pressure cooking for a lighter soup. For a thicker bowl, mash more potatoes or add another ½ cup (85 g) of drained beans and crush a few against the side of the pot. Avoid adding extra potatoes before pressure cooking unless you also increase the liquid and keep the pot below its maximum fill line.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. The potatoes will absorb some broth as they sit, and the kale will soften, so stir in a little water or broth before reheating if the soup has thickened.

Reheat a single serving in the microwave, stirring once or twice, or warm a larger amount in a saucepan over medium heat until steaming throughout. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the whole batch; warm only the portion you plan to eat.

For longer storage, freeze the cooled soup in airtight freezer-safe containers for up to 2 to 3 months. Leave a little room at the top for expansion and label the container with the date. Thaw overnight in the refrigerator when possible, then reheat to 165°F (74°C). Kale and potatoes may be softer after freezing, but the soup will still be good to eat; stir well as it reheats to bring the broth back together.

Frequently Asked Questions

Can I use frozen kale?

Yes. Add frozen kale after pressure cooking, just as you would fresh kale. There is no need to thaw it first, although it may release extra water and take a few additional minutes to heat through. Stir until the leaves are hot and tender, then taste the broth again before adding more salt.

Can I put the kale in before pressure cooking?

You can, but it is not the best choice for this recipe. Kale cooked under pressure for the full potato cycle can become very soft and lose its fresh green color. Adding it after pressure cooking lets you control the texture and keeps the leaves recognizable in the finished soup.

Why did my potatoes turn mushy?

Potato variety, cube size, and the appliance’s pressure time all affect texture. Cut the potatoes into roughly ¾-inch (2 cm) pieces and use the stated 8-minute High Pressure setting. Some softness is intentional because mashing a portion thickens the broth; if you want distinct cubes, choose waxier Yukon Gold potatoes, avoid stirring them vigorously, and mash only a small amount.

Can I make this soup without beans?

Yes. Beans are a common addition in some Portuguese kale soup versions, but recipes vary, and the soup can be made with potatoes, greens, and sausage alone. Leave them out without changing the pressure-cooking time. Add a little extra broth if you want to replace their volume, then adjust the seasoning at the end.

Can I double the recipe?

Only double it if your Instant Pot has enough capacity. The ingredients must remain below the cooker’s maximum fill line, and soup should generally stay below the half-full line when pressure cooking if the manufacturer’s instructions require that for foaming foods. Use a larger cooker rather than overfilling a 6-quart model; keep the pressure time the same, but expect a longer time for the pot to come to pressure.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).