Recipes for One Pot

Chicken Chorizo Soup Instant Pot

Tasty and Easy in 30 Minutes

Pressure Cooker Chicken Soup

A really tasty but simple meal that you can put together in 15-minute prep and 20 minutes cooking. The key to the delicious flavors are the rosemary, lea  perrins and paprika and chorizo.
instant pot chicken chorizo soup


Chicken soup or broth can involve hours of preparation - with a pressure cooker or instant pot you can easily prepare cook and serve this dish in about half an hour.


This dish really is good for those cold nights and it freezes really well if you have some left over.

Key Spices And Flavors For Chicken Chorizo Soup

Rosemary

Rosemary has a very distinctive, strong fragrance, thanks to the essential oils in this herb. Some call the flavor almost pine-like, with camphor, mint, sage, and bitter woody aftertaste. Rosemary doesn’t mellow upon cooking and adds a great taste to this dish.

Lea Perrins

Worcestershire sauce is a fermented liquid sauce created in the city of Worcester in Worcestershire, England during the first half of the 19th century. It is also known as Lea & Perrins. 

Paprika

Paprika in its basic form is made from ground sweet pepper pods and creates a bright red powder. Normal paprika has deep blood red color and a flavor of sweet, mild, and hot.
chicken soup ingredients

Prepare All Your Ingredients

It really does help to get organized by getting all your ingredients measured and organized first. 

Why - because when you have never made a recipe before - having all your ingredients ready means that you can firstly check them off against the recipe before you start so that nothing is missing.

Secondly - as you are moving through the cooking steps it lets you focus on the dish preparation rather than jumping around looking for or preparing a missed item.
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Chicken Chorizo Soup Instant Pot

  • Author: Rosie
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Category: dinner
  • Method: pressure cook
  • Cuisine: italian

Description

A really tasty but simple meal that you can put together in 15 minutes of preparation and 20 minutes cooking.


Scale

Ingredients

4 tablespoons olive oil

1 onion finely chopped

4.4 oz chorizo sliced (125 g )

4-6 boneless chicken thighs roughly chopped

1/2 teaspoon smoked hot paprika

5 garlic cloves finely chopped

2 sprigs of rosemary finely chopped or 1/2 teaspoon dried rosemary

1.5 lbs Butter beans. Drained and rinsed.  (800g)

5 oz  cream (150 g)

2 oz unsalted butter (50g)

1 small bunch flat-leaf parsley

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon lime juice

1 pinch cayenne pepper

1 tablespoon brown sugar

1/2 tablespoon Lea Perrins


Instructions

  1. Turn the Instant pot on to sauté and let it warm up - then add the oil and let it also warm up a little. Next put in the diced onions and cook for about 2 minutes.
  2. Add the chorizo and cook for a further 2 mins stirring well.
  3. Next, add in the chicken and continue to cook for another 2-3 minutes
  4. Lastly add the garlic rosemary, paprika, pinch of cayenne and stir well for about 1 minute.
  5. Add the beans and stir for 1 minute
  6. Turn off the instant pot
  7. Now add the stock, butter, and cream and stir gently.
  8. Put the lid on the instant pot and set to cook on high pressure for 10 minutes, followed by 10 mins natural release.
  9. Release the pressure carefully and stir the cooked broth and taste to see if you want to put in a little more seasoning
  10. We then toasted some sough dough bread for putting on the side.

Notes

Tip if the broth/soup is a little runny you can thicken with corn starch.  Mix 1 tablespoon corn starch to 2 tablespoons water - mix well first and then bring the broth back to the boil by turning on the instant pot to sauté again and add the mix in stirring well. Boil for about 2-3 minutes to cook out the cornstarch.


Nutrition

  • Calories: 255
saute onion instant pot

Sauté the Onion and Chorizo

Turn the Instant pot on to sauté and let it warm up - then add the oil and also let it warm up a little. 

Next put in the diced onions and cook for about 2 minutes. 

Follow and add the chorizo and cook for a further 2 mins stirring well

Cook the Chicken for 2-3 Minutes

Keep stirring gently and regularly so there is no burning on the instant pot.

Next, take the chicken and continue to cook for another 2-3 minutes.
cook chicken instant pot
add herbs to instant pot

Add In The Rest Of The Herbs



Lastly add the garlic rosemary, paprika, pinch of cayenne, and give them a  stir to mix around well. 

Beans And The Stock



Next, add the beans and stir for 1 minute Turn off the instant pot and then add the stock and butter.
add chciken stock to instant pot
add cream to instant pot

Put In The Cream


Put in the cream and stir gently. 

Put the lid on the instant pot and set to cook on high pressure for 10 minutes, followed by 10 mins natural pressure release. 

Add The Parsley And Taste


Release the pressure carefully and stir the cooked broth and taste to see if you want to put in a little more seasoning.

Tip if the broth/soup is a little runny you can thicken with corn starch. Mix 1 tablespoon corn start to 2 tablespoons water - mix well first and then bring the broth back to the boil by turning on the instant pot to sauté again and add the mix stirring well. 

Boil for about 2-3 minutes to cook out the cornstarch.
add parsley to instant pot
pressure cooker chicken and chorizo broth

Plate Up And Enjoy


 We then toasted some sough dough bread for putting on the side.

We had some leftover so we put the rest in the freezer. 

We also have a really great Lime and Chicken Soup Recipe.

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