Instant Pot Chicken and Chorizo Stew
A delicious and super easy dish made lovely by the chorizo
Equipment
- 1 Pressure Cooker it will work in any type of pressure cooker, both stove-top or electric like an Instant Pot or Ninja
Ingredients
- 2 chorizo sausages approx 150 g, cut lengthways and then again (so that you end up with four thinner sausageand then diced. I like using cooking chorizo (easy to buy in any supermarkebut feel free to use any
- 50 ml red wine + a dash more don't want to use wine? Use the equivalent in stock.
- 2 onions cut in thin wedges
- 1 red pepper sliced in long strips, you can use 2 red peppers to bulk it up (or peppers of other colours)
- 2 garlic cloves unpeeled (feel free to add more if you like garlic!)
- 750 g potatoes peeled and quartered (if very big cut in biggish chunks), floury potatoes will work well, I used King Edward
- 3 chunky chicken breasts frozen or fresh (or more if you have more, if you for example double the ingredients, don’t double the stock, chicken releases liquid as it cooks)
- 150 ml water or stock you could dilute a teaspoon of my vegetable stock paste in the water to make a quick stock
To serve
- Spring onions or salad onions optional
Instructions
- Set to Sauté, high heat.
- Add the chorizo and stir. After a minute or so add the red wine. Add the onions, red pepper and garlic after a couple of minutes and give them a good stir to coat in the chorizo juices.2 chorizo sausages, 50 ml red wine + a dash more, 2 onions, 1 red pepper, 2 garlic cloves
- Add the potatoes and stir well to mix and coat in the chorizo juices, keep sautéeing for a few minutes, stirring regularly. Scrape the bottom well with a wooden spoon and some water/stock/wine to deglaze (don't forget those Golden Rules!).750 g potatoes
- Place the chicken breasts on top of the potatoes, season with salt and pepper.3 chunky chicken breasts
- Add about 150 ml water (and a tablespoon of my vegetable stock paste if using), lock the lid in, make sure the steam release handle is pointing to Sealing.150 ml water or stock
- Pressure cook 8 minutes, high pressure, natural release, safe to leave on keep warm until you’re ready to eat.
- Serve with the chopped spring onions if using. Enjoy!Spring onions or salad onions
Notes
* Terminology
Quick release means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural release means letting the float valve pop back down of its own accord so, basically, you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
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