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Instant Pot Chicken Chorizo Stew

Brenna May
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course Dinner, Lunch, Main Course
Cuisine American, Latin American

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 Chicken Breasts
  • 3 oz/85 grams beef chorizo loose (you can use pork, we’re just not particularly partial to it)
  • 2 tbsp extra virgin olive oil
  • 1-3 ripe tomatoes diced (or one pouch diced or crushed tomatoes)
  • 1 large onion diced
  • 1 capsicum/bell pepper or a handful of sweet mini peppers I used the latter
  • 2-3 garlic cloves crushed
  • 2 bay leaves
  • a handful of chopped oregano leaves or 2-3 tsp dried oregano
  • 1 tsp smoked paprika you can use more, but this amount is kid friendly
  • 1/2 tsp black pepper
  • 1-2 tsp kosher salt to taste
  • I added a cup of sliced carrots to this for a pie version. Sorry for the lack of photos. We ate it. For the stew I used riced cauliflower. You can add what you like or leave it. I’m always looking for ways to add veg to our dishes and I was pleased with both of these options. I’ll be curious to create a vegan version of this but as I know it’ll be deemed “girl food” by the boy boy it’ll wait for another round of our meal cycle.

Instructions
 

  • Pop all the above ingredients into your instant pot and set to meat/stew. Cover and walk away. It’ll be ready in 35 minutes, or 45 if your chicken was frozen.
  • If you’re doing this in a slow cooker, add the ingredients in the morning and set on low. Leave until you’re ready for it.
  • I’ve had varying quality of cookers and some I could leave completely alone while others I had to add a bit of water. There should be enough natural juices that you don’t need to add further liquid but if you have one of those crocks that burns everything to a crisp I would recommend adding a cup or so of water.
  • For the gravy:
  • (optional, but necessary if you’re going to pour it in a pie, which we did)
  • Strain the juices from the pot through a colander into a quart pyrex or bowl.
  • In a pan over medium heat, spoon 2 Tablespoons ghee (clarified butter) in and let melt.
  • Add 2 Tbsp Tapioca flour and whisk until it foams.
  • Slowly pour 2 cups of the strained juices from the stew into the ghee mixture and whisk until it becomes a roux, thickening to a foam. Keep pouring and whisking until you have a somewhat thick gravy. Use to pour over the strained meat into a pie, or pour back into the pot for a thicker gravy-licious stew.
Keyword chicken, chorizo, stew