Ingredients

• 1/4 cup extra-virgin olive oil
• 12 oz. dry-cured Spanish chorizo or linguiça, casing removed, sliced into 1/4" rounds
• 1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces
• 2 lb. Yukon Gold potatoes, cut into 1" pieces
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tsp. (or more) kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 bay leaves
• An Instant Pot

Instructions

1. 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.
2. Lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 6 minutes at high pressure.
3. 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.
4. Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
5. Cooks’ Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.