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When the cold weather rolls in, nothing hits the spot quite like a hearty, warming stew. Thanks to the magic of a pressure cooker, you can enjoy deep, slow-simmered flavors in a fraction of the time. This stew combines smoky chorizo, tender chicken, and rich spices, making it the perfect comfort food for busy weeknights.

Ingredients for Pressure Cooker Chicken and Chorizo Stew

• 6 oz diced chorizo (Spanish-style for the best flavor)
• 2 lbs bone-in chicken breasts, drumsticks, or thighs (skin removed for a cleaner broth)
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tsp smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken stock (low-sodium is best so you can control the seasoning)
• 1 tbsp sherry vinegar
• Salt and black pepper, to taste

Instructions

1. Sauté the chorizo: Set your pressure cooker to Sauté mode (or medium-high heat if using a stovetop model). Add the olive oil and let it warm up for about 30 seconds before stirring in the diced chorizo. Cook for about 2 minutes until it starts to release its flavorful oils—this is where a lot of the magic happens!
2. Build the flavor base: Toss in the sliced onions and cook for another 3 minutes, stirring occasionally. The onions should soften and absorb all that delicious chorizo-infused oil. If you want extra depth, you can also add a minced garlic clove at this stage.
3. Layer in the main ingredients: Pour in the chicken stock, then stir in the smoked paprika, chickpeas, diced tomatoes, and chicken pieces. Season with salt and pepper, but keep in mind that chorizo and stock can already be salty, so start light—you can always add more later.
4. Pressure cook: Lock the lid in place and set your pressure cooker to High Pressure for 15 minutes. If you're using bone-in, skinless chicken, it will turn incredibly tender and fall right off the bone. If using boneless, check for doneness before shredding or serving whole.
5. Finishing touch: Once cooking is complete, carefully release the pressure (quick release works fine). Set the pressure cooker back to Sauté mode and stir in the sherry vinegar. Let it simmer for a few minutes to thicken slightly and balance out the flavors with a bit of acidity.
6. Serve & enjoy: Ladle the stew into bowls and serve with crusty bread to soak up the flavorful broth. Garnish with fresh parsley or a pinch of red pepper flakes if you love a little extra heat.

Pro Tips

• Spice it up: Love heat? Add a pinch of cayenne or red pepper flakes for an extra kick.
• Make it even heartier: Stir in baby potatoes or sliced bell peppers before cooking for added texture.
• Meal prep magic: This stew tastes even better the next day, making it perfect for leftovers. Store in an airtight container in the fridge for up to 4 days or freeze for later.

With bold flavors, simple prep, and the magic of a pressure cooker, this stew is bound to become a cold-weather staple in your home. Enjoy!

Frequently Asked Questions

1. Can I use boneless chicken instead of bone-in for this stew?
   Absolutely! While bone-in chicken adds extra flavor to the broth, boneless chicken thighs or breasts work just as well. Just be sure to reduce the cooking time by a few minutes to prevent overcooking.
   
   
2. How can I thicken the stew if it’s too thin?
   If your stew is thinner than you’d like, let it simmer uncovered for a few minutes after pressure cooking to reduce the liquid. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or mash some of the chickpeas to naturally thicken the broth.