Love Chili and Chorizo? Enjoy them both in a hearty and delicious stew that’s perfect for chilly nights! Made so quick and easy in the instant pot!
It’s finally Fall!! That means soup and stew season! My family’s typical comfort food for fall and winter is hands-down —– drum roll…. C.H.I.L.I.
Yes, even my kids love this spicy stew provided its eaten with lots and lots of rice to soak up all that yummy saucy goodness!
Seriously, we love chili so much that I have so may versions of this spicy stew in this blog. I don’t know how many exactly as of this writing but I’d say at least 5!
We just love to experiment and try many variations so that way our taste buds don’t get tired of the same old, same old recipe.
For this version, we thought why not try using chorizo instead of plain ground beef? After all this Spanish-Mexican sausage is already full of spices and flavorings that lend themselves beautifully to chili.
It totally makes sense and certainly, the result proves that it’s a delicious alternative to the usual chili meat! Enjoy!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
Love Chili and Chorizo? Enjoy them both in a hearty and delicious stew that’s perfect for chilly nights!
By: Manila Spoon
September 28, 2017
NOTES ON INGREDIENTS FOR Instant Pot Chorizo Chili
- Olive Oil or oil of choice
- Chorizo Sausages – casings removed or use the chorizo without casing for convenience
- Onions – chopped
- Celery Stalks – chopped
- Ground Cumin
- Great Northern Beans – drained
- Red Kidney Beans – drained
- Can whole kernel Corn – drained
- Tomato Salsa – medium heat or to taste. Choose the heat level that you like.
- Beef Broth
- Salt and Pepper
HOW TO MAKE Instant Pot Chorizo Chili
- Turn on the instant pot to saute. Heat oil and saute the chorizo until dry and beginning to crisp up.
- Add the onions and celery and stir-fry for another 1-2 minutes. Add the rest of the ingredients except salt and pepper. Stir.
- Cover and press MANUAL (High Pressure) and set to 10 minutes. When the time’s up, shift from sealing to venting and allow the steam to escape. Uncover once the pressure has been released. Season with salt and pepper, to taste.
- Serve immediately with some freshly chopped cilantro, sour cream, and cheese on the side. Enjoy!
Yield: 6-8 Servings
Prep Time: 10 minutes
Cooking Time: 35 Minutes
Total Time: 45 Minutes
Instant Pot Chorizo Chili
Equipment
- Instant Pot
Ingredients
- 1 tbsp Olive Oil
- 1 lb Chorizo Sausages, casings removed
- 2 medium Onions, diced
- 3 Celery stalks, chopped
- 2 tsp Ground Cumin or to taste
- 15 oz can Great Northern Beans, drained
- 15 oz can Red Kidney Beans, drained
- 15 oz can whole kernel Corn, drained
- 1 cup Tomato Salsa medium heat or to taste
- 1 cup Beef Broth, or as needed
- Salt and Pepper, to taste
Instructions
- Turn on the instant pot to saute. Heat oil and saute the chorizo until dry and beginning to crisp up.
- Add the onions and celery and stir-fry for another 1-2 minutes. Scrape the browned bits at the bottom as you stir-fry. Add the rest of the ingredients except salt and pepper. Stir.
- Cover and press MANUAL (High Pressure) and set to 10 minutes. When the time’s up, shift from sealing to venting and allow the steam to escape. Uncover once the pressure has been released. Season with salt and pepper, to taste.
- Serve immediately with some freshly chopped cilantro, sour cream and cheese on the side. Enjoy!
Last updated on September 15th, 2021 at 03:59 pm
