This is one of the myriad of recipes you can cook after pressure cooking a whole chicken in the Instant Pot. Find the method for pressure cooking whole chicken first here.
Then, after making Chicken Stock as per that delicious recipe. You can keep the stock and some of the meat (or just the stock and none of the meat) to make this Instant Pot Soup with Greens, Beans, Potatoes and Chorizo.
If you fancy the idea of this recipe but are not a meat eater and wish it didn’t have the chorizo or the chicken stock, how about making it vegetarian or vegan by preparing my Vegetable Stock Paste and cooking this soup with 1 litre of water, 3 tablespoons of my vegetable stock paste, 1 tsp of paprika and omitting the chorizo, keep the potatoes, the greens and the beans.
I cook this kind of soup all the time, it’s delicious and extremely easy. It’s a bit like a Spanish Caldo. You can totally play with the ingredients, add carrots for example.
If you don’t have an Instant Pot (yet) but have a Thermomix, this is how I used to cook it in my Thermomix, doing it in the Instant Pot is easier, this means that the Thermomix is now free for other more energetic activities such as kneading bread, or cooking custard for dessert…
Don’t forget that I am now Instant Pot UK’s social media girl (which means you’ll find me offering technical support, customer care, tons of help and a dash of inspiration at Instant Pot UK’s channels). At Instant Pot we sell you a fantastic gadget and then we are with you every step of the way to make sure you use it.
Ready for the recipe?
It probably should serve 4, I tend to eat it all myself
– A few leaves of cavolo nero (about 10) or kale or spinach or spring greens
– 2 floury potatoes, diced and peeled
– 1 chorizo sausage (optional, you can also replace with about a teaspoon of paprika)
– 1 tin of cannellini beans or butter beans or chickpeas (tinned in this case but don’t forget you can always pressure cook dry beans and freeze in portions for these purposes, then you can use them straight from frozen, look on the back of your Instant Pot cookbook for timings)
1. Add all the ingredients to the Instant Pot. Lock the lid in. Steam release handle pointing to Sealing. Press Manual and use the – and + buttons to programme 5 minutes, do a natural release at the end.
Tweak the salt to taste and serve piping hot to warm your cockles, you can top it with some of the chicken meat from making the stock of course!
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