The Instant Pot excels at stews and this Instant Pot Chicken and Chorizo Stew is no exception.
A tip: a teaspoon of my Vegetable Stock Paste will add flavour.
New to Instant Pot?
The Beginners' Guide covers everything you need to know, find it here.
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 Instant Pot recipe?
Yes, you can, use the same timings and always be aware of the Instant Pot Filling Rules.
Instant Pot Chicken and Chorizo Stew
Ingredients
- 2 chorizo sausages, cut lengthways and then again (so that you end up with four thinner sausages) and then diced. I like using cooking chorizo (easy to buy in any supermarket) but feel free to use any.
- 50 ml red wine + a dash more
- 2 onions, cut in thin wedges
- 1 or 2 red peppers, sliced in long strips
- 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)
Method
1.
Press the Sauté button followed by the Adjust button to adjust to More (if your Instant Pot doesn't have an Adjust button, press the Sauté button several times until it's set to More).
2.
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.
3.
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!)
4.
Place the chicken breasts on top of the potatoes, season with salt and pepper.
5.
Add about 150 ml water (and a tablespoon of my vegetable stock paste if using), lock the lid in, make sure the seal is pointing to Sealing. Press Manual / Pressure Cook, use the + and - buttons (or the dial) to programme 8 minutes, natural release, safe to leave on keep warm until you’re ready to eat.
Enjoy!
Instant Pot Chicken and Chorizo Stew
Equipment
- Instant Pot
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
- 2 onions cut in thin wedges
- 1 or 2 red peppers sliced in long strips
- 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
To serve
- Spring onions or salad onions optional
Instructions
- Press the Sauté button followed by the Adjust button to adjust to More (if your Instant Pot doesn't have an Adjust button, press the Sauté button several times until it's set to More).
- 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.
- 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!).
- Place the chicken breasts on top of the potatoes, season with salt and pepper.
- 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. Press Manual / Pressure Cook, use the + and - buttons (or the dial) to programme 8 minutes, natural release, safe to leave on keep warm until you’re ready to eat. Enjoy!
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!