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.
Equipment
- 1 Instant Pot
Ingredients
- 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
- 2 Tbsp avocado oil
- 1 tsp paprika (smoked if you want extra depth)
- Salt and pepper to taste
- Fresh chives or parsley for garnish
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.
Notes
Note: These nutritional values are approximate and can vary depending on specific ingredients, portion size, and cooking method.
Nutrition
Serving: 400gCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 22gSaturated Fat: 7gFiber: 10gSugar: 6gCalcium: 60mgIron: 4mg
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