Instant Pot Chorizo and Potato
Servings: 4
Calories: 495 kcal
Instant Pot Chorizo and Potato is a vibrant recipe that's versatile enough to be served with eggs for breakfast, or accompanied by a side of greens and crusty French bread for dinner. Traditional Spanish Chorizo gets an Asian twist with the warming flavors of Indian spices such as cumin, cloves, turmeric, and red chili pepper. [Stovetop instructions also included.]
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Ingredients
- 1 tablespoon vegetable oil
- 1 ½ cups onion chopped
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- ½ teaspoon black pepper powder
- 1 teaspoon cumin powder
- ⅛ teaspoon ground cloves
- ½ teaspoon turmeric powder
- ½ teaspoon cinnamon powder
- 1 teaspoon Kashmiri chili powder or cayenne pepper (to taste)
- 1 ¼ teaspoon salt or to taste!
- 1 tablespoon white vinegar
- 1 tablespoon tomato paste
- 11 oz. smoked sausage (300 grams) chorizo, linguica, or andouille
- 1 ¼ cup Yukon gold potatoes cubed into 1 ½ inch pieces
- ½ cup water (¼ cup for stovetop recipe)
Instructions
Instant Pot Pressure Cooker Instructions
- Select Saute and allow the Instant Pot to heat up. Once the inner pot has heated up, add oil.
- Stir in onion, garlic, and ginger and saute the onion mixture until onions are translucent, about 3 minutes.
- Press Cancel. The spices in the next step will cook in the residual heat.
- Stir in black pepper, cumin, cloves, turmeric, cinnamon, chili powder (if using), and salt.
- Stir the spices with the onion mixture for about 30 seconds. Deglaze with a small amount of water if you find that the spices are burning.
- Stir in the water and vinegar.
- Layer potatoes, chorizo and tomato paste. Don't stir. This will help you avoid the Burn Message.
- Close the lid and pressure cook on High Pressure for 7 minutes.
- Do a Quick Release of pressure (QR). [Read More: The Different Pressure Release Methods]
- Open the lid.
- If there's excess liquid, select Saute mode. Heat through until thickened to your liking, stirring frequently, about 2 to 5 minutes. Use a splatter screen to prevent splatter.
- Press Cancel.
- Serve with crusty French bread, with eggs, or over basmati rice.
Stovetop Instructions
- Heat the oil in a medium heavy-bottomed pot over medium heat.
- Stir in onion, garlic, and ginger and saute the onion mixture until onions are translucent, about 3 minutes. Deglaze as needed.
- Stir in black pepper, cumin, cloves, turmeric, cinnamon, chili powder (if using), and salt. Saute for 30 seconds or until fragrant, making sure the spices don't burn.
- Stir in the tomato paste and saute for 30 seconds. Deglaze with a couple of tablespoons of water.
- Add vinegar and ¼ cup water. Layer the chorizo over the onion mixture and layer the potatoes over the chorizo.
- Lower heat, cover and simmer for 20 to 30 minutes or until the potatoes are cooked through. Stir occasionally and add more water as needed.
- The end result will be a thick gravy with creamy potatoes.
- Serve with crusty French bread, eggs, or basmati rice.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onion, minced garlic, etc.
- The recipe calls for smoked sausage. If using raw sausage, break it into big chunks and make sure they don't touch the bottom.
- Garnish with chopped cilantro if desired.
Nutrition
Serving: 0.5 cup | Calories: 495 kcal | Carbohydrates: 31 g | Protein: 11 g | Fat: 27 g | Saturated Fat: 9 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 1 g | Cholesterol: 48 mg | Sodium: 1274 mg | Fiber: 4 g | Sugar: 1 g
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