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–+ servings

Instant Pot Chorizo Chili

Manila Spoon
Love Chili and Chorizo? Enjoy them both in a hearty and delicious stew that’s perfect for chilly nights!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main
Cuisine Mexican
Servings 6

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!
Keyword instant pot chorizo chili
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