The Instant Pot and any pressure cooker excels at stews and this Instant Pot Chicken and Chorizo Stew is no exception.
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A tip: a teaspoon of my Vegetable Stock Paste will add flavour.
📖 Recipe
Instant Pot Chicken and Chorizo Stew
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
New to Instant Pot or pressure cooking?
The Beginners' Guide covers everything you need to know.
It will make your cooking life so much easier and I say that about both the Instant Pot and the Beginners' Guide.
Spanish Chicken
I couldn't bring myself to call this dish Spanish Chicken as it's not something I would have eaten in Spain as a child.
No way anyone in my family would have added chorizo to chicken, weird huh when they go so well together.
Can I use chicken thighs?
Yes, for boneless chicken thigh fillets, I'd change the pressure cooking time to 5 minutes.
For bone-in chicken thighs, I'd increase the time to 12-15 minutes, they take longer to cook. The potatoes will go mushier during this time BUT the bonus of that is that they will thicken the sauce.
Only 150 ml water when the rules / manual say more liquid?
Chicken releases a lot of liquid as it cooks, so it's one of those ingredients that allows you to get away with less liquid when pressure cooking.
I often cook chicken with hardly any added liquid, check out my super popular Baharat Chicken recipe for an example.
Other examples of ingredients that release a lot of liquid are courgettes, mushrooms leeks, mince and meat in general.
What stock to use?
I don't specify a stock type or flavour but you probably know I'm a huge fan of my Vegetable Stock Paste, you only need a teaspoon of it in this case.
You could also use stock from making Zero Minute Chicken.
Or even stock from pressure cooking gammon to give it a delicious flavour.
Don't have chorizo or don't want to use chorizo?
Add a teaspoon of paprika instead.
Can I double this recipe?
Yes, you can, use the same timings and always be aware of the Instant Pot Filling Rules.
More Pressure Cooker Stew recipes
- One-Pot Chicken Stew and Dumplings
- Beef Stew with Dumplings
- Instant Pot Ox Cheeks in Stout
- Turkey Stew
- Spanish Turkey Stew
- Pork and Cabbage
- Vegan Stew
- All Pressure Cooker Stews
Hope you like it,
Maria
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LYNNE WOODS says
Delicious! So easy to make, the only real "work" is deglazing the pot, and it's full of flavour. Looking forward to leftovers tonight!
Paul says
This was my first recipe using my Instant Pot and what a fabulous choice it was! Very easy to make and the flavour and results were perfect. This will definitely be a regular yummy meal!
Simon says
Can I add Orzo pasta to this dish?
Maria says
Yes, in fact it would be lovely with orzo, wouldn't it? I would dice the chicken or slice it to make it smaller as the orzo would overcook otherwise, once you've done that you can programme 3 minutes and then do approx a 5-6 minute QPR.
You would have to add more liquid as the orzo requires it: When I add orzo to dishes I then add a 1:2 orzo to liquid ratio. So, say I'm adding half a cup / mug of orzo, I then fill that cup / mug with water to the top. If I am adding a cup / mug full of orzo, I then add 2 mugs full of water (cold) and so on.
Hope that helps. Any questions, just shout,
Maria
Suzy says
How critical is the red wine?
Maria says
Not essential at all, just adds flavour
Suzy says
Thank you! It was lovely x
stu9560 says
This was good. I made it with chicken thigh fillets and waxy potatoes, which held their shape. I had no red wine to hand so used a glug of port instead. And a little chilli to give it some kick. Definitely one to add to the regular repertoire. Thank you!