Easy Instant Pot Chickpea Stew with Chorizo

Warm, filling, and full of flavor—this Instant Pot Chickpea Stew with Chorizo is a cozy dinner favorite in my kitchen. Whether you’re short on time or craving something bold and satisfying, this one-pot wonder comes together with minimal effort and maximum taste.

🥘 Ingredients for Instant Pot Chickpea Stew (Serves 4)

• 2 cups dried chickpeas, soaked overnight (or use 3 cans drained)
• 1 large potato, peeled and diced
• 2 medium carrots, sliced
• 1 cup chorizo sausage, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth. Grab the recipehere.
• 2 tbsp avocado oil
• 1 tsp paprika (smoked if you want extra depth)
• Salt and pepper to taste
• Fresh chives or parsley for garnish

👩‍🍳 Cooking Instructions

• Sauté Base: Set Instant Pot to sauté mode. Add avocado oil, then stir in onion and garlic. Cook until fragrant.
• Brown the Chorizo: Add sliced chorizo and sauté for 2–3 minutes until slightly crisped.
• Layer the Veggies: Add carrots, potatoes, chickpeas, paprika, salt, and pepper. Stir everything well.
• Add Broth: Pour in vegetable broth so the ingredients are fully submerged.
• Pressure Cook: Secure the lid. Cook on high pressure for 25 minutes (or 5 minutes if using canned chickpeas).
• Natural Release: Let the pressure release naturally for 10 minutes, then carefully release the rest.
• Garnish & Serve: Stir, taste for seasoning, and serve hot with chives or fresh herbs sprinkled on top.

🍽️ Serving Suggestions

• Crusty Bread or Garlic Toast Serve with warm rustic bread or garlic toast to soak up that rich stew goodness.
• Fresh Herb Garnish Sprinkle chopped parsley, chives, or cilantro on top for a burst of freshness.
• Lemon Zest or Wedge on the Side 🍋 A touch of citrus brightens up the smoky, savory flavor of the chorizo and broth.
• Spanish Rice or Couscous Pair with a small side of seasoned rice or fluffy couscous for a heartier plate.
• Simple Salad 🥗 Something light and crisp—like arugula with olive oil and vinegar—balances the richness of the stew.
• Avocado Slices or Yogurt Dollop For a creamy contrast, add sliced avocado or a spoonful of plain yogurt to each bowl.

FAQ

Q1. Can I make this Instant Pot Chickpea Stew vegetarian or vegan? Yes! Simply omit the chorizo and swap in a plant-based alternative or extra vegetables like mushrooms or bell peppers.

Q2. Can I use canned chickpeas instead of dried? Absolutely. Replace soaked dried chickpeas with 3 cans (about 4.5–5 cups) of drained chickpeas. Reduce pressure cooking time to 5-7 minutes.

Q3. How spicy is this Instant Pot Chickpea Stew? It depends on the chorizo! Use mild chorizo for a family-friendly version, or go spicy if you like some heat. You can also add a pinch of chili flakes or smoked paprika for extra warmth.

Q4. Can I freeze leftovers? Yes! This stew freezes beautifully. Let it cool, then store in airtight containers for up to 2 months. Defrost in the fridge and reheat gently.

Q5. What if I don’t have an Instant Pot? No problem—you can make it on the stovetop. Sauté ingredients in a large pot, add broth, then simmer for 45–60 minutes until chickpeas (if dried) are tender.

Q6. How do I thicken the Instant Pot Chickpea Stew? If it’s too soupy, mash a few chickpeas after cooking or let it simmer uncovered for a few extra minutes using the sauté function.

More Chickpea Recipes!

Colorful Chickpea Salad

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Sun-Dried Tomato Hummus Recipe

One-Pot Chickpea Stew with Vegetables

Sautéed Chickpeas with Spinach and Garlic

Vegan Quinoa Salad with Roasted Vegetables

Stuffed Sweet Potatoes with a Hint of Orange

 

🙌If you give this Instant Pot Chickpea Stew with Chorizo a try, I’d love to hear how it turns out! Drop a comment below, share your twist, or tag me on social @Instagram so I can see your delicious creation. Hungry for more cozy recipes? Hit subscribe and let’s keep cooking together!