Pressure Cooker Chorizo, Chicken and Kale Soup
This Pressure Cooker Chorizo, Chicken and Kale Soup is a spicy soup loaded with good for you ingredients, garbanzo beans, tomatoes, and kale.
Mary Beth, a sweet Pressure Cooking Today reader recently emailed me to thank me “for all the wonderful recipes that you share…I just started using my new Instant Pot about two months ago, I am totally smitten with it.”
She also shared a wonderful soup recipe, Rachel Ray’s Portuguese Chourico and Kale Soup recipe that she converted to a pressure cooker recipe. She also added chicken thighs to bulk up the soup with more protein.
Making Chorizo, Chicken and Kale Soup in an Instant Pot
Rachel used a Portuguese chourico in her recipe, but I picked up a Mexican chorizo to use in mine. It wasn’t a firm pepperoni-style sausage. It doesn’t stay chunky, but it added a wonderful flavor to the soup. It was pretty spicy though, so if you don’t like your soups spicy, you may want to use less chorizo.
My family really enjoyed this soup, and I can see why Mary Beth was excited to share it with me. It’s easy to make and tastes like it’s been simmering for hours.
I’m also sharing this soup as part of this month’s virtual progressive dinner, Progressive Eats. I usually share my Progressive Eats recipes on Barbara Bakes, but since this month’s theme was Soups On!, it was the perfect time to finally share one on Pressure Cooking Today.
I hope you’ll give this soup a try, and also check out all the soup, salads and dessert the talented Progressive Eats bloggers shared this month.
Pressure Cooker Chorizo, Chicken and Kale Soup
Ingredients
- 2 tablespoons olive oil, divided
- 9 ounces pork chorizo casing removed
- 4 boneless skinless chicken thighs, diced
- 2 medium onions, chopped
- 4 garlic cloves, chopped or pressed
- 4 cups chicken broth
- 1 (15-ounce) can diced tomatoes
- 2 bay leaves
- 3 medium Yukon gold potatoes, peeled and diced
- 5 ounces baby kale
- 1 (15-ounce) can garbanzos ( chick peas), drained and rinsed
- Coarse salt and pepper
Instructions
Preheat pressure cooking pot on the browning setting. Add 1 tablespoon oil to the pressure cooking pot. Add chorizo, chicken and onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more.
Add chicken broth, tomatoes, and bay leaves to the pressure cooking pot. Stir to combine. Stir in potatoes and kale.
Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove the lid and remove the bay leaves from the soup. Stir in garbanzo beans. Add salt and pepper to taste. If necessary, select sauté and cook until potatoes are tender.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Soup’s On! and is hosted by Lauren Keating who blogs at Healthy. Delicious. Need some warming up? We can help!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Soups On!
Soups
Lamb and Barley Soup from Healthy Delicious
Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
Creole Black Eyed Pea Soup from Never Enough Thyme
Old Fashioned Chicken Soup with Dumplings from Creative Culinary
Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
Rhode Island Clam Chowder from girlichef
Salads and Breads
Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette’s Healthy Living
Gado Gado – Indonesian Vegetable Salad from Spice Roots
Buttermilk Herb Rolls from Stetted
Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook
Dessert
Berry Soup Dessert Shooters from Miss in the Kitchen
This is delicious, having it now!! My store only had a baby kale and spinach mix, can’t tell the difference. Thank you for another great recipe!
Sounds like a great addition. Thanks Jennifer!
My family not kale lovers but do love spicy so can I substitute spinach as I usually do for recipes calling for kale. Wondering if spinach will turn out too mushy under pressure thus should I add at end of cooking with the garbanzo beans? Thank you.
Hi Sandra – I like the idea of stirring spinach in at the end with the garbanzo beans. Enjoy!
Love the idea of this. If i want to omit the chicken should i add more of something else?
Hi Sydny – I’d probably add an extra potato and can of beans. Enjoy!
Not sure what happened, but this came up when I searched “vegetarian”. Just thought you’d want to know.
Hi Mary – who knows why recipes come up in search, but this soup would be very easy to turn into a vegetarian soup. Enjoy!
Looks great. Question: In step 1, you have “Add chorizo, chicken and onion and cook” and then again in step 2, you have “Add potatoes, kale, and browned chicken…”. The only chicken in the ingredient list is diced thighs. So do you brown them, then fish them out of everything and add them back in moments later? Why not just leave the chicken in? Looking forward to making this.
Hi David – thanks for the heads up. I’ve updated the recipe. Let me know how you like it. 🙂
Hi! This soup looks delicious. I know you mentioned using less chorizo for a less spicy soup but still worried it may be too spicy for my 6 year old. Have you ever tried it with any other kind of sausage? Thanks!
Hi Melissa – I haven’t tried it with any other sausage, but I think you’d be fine with most sausages.
Barbara, thanks for your quick reply. I have some homemade chicken stock on hand so going to try this tonight. Thanks again 🙂
This looks wonderfully filling and healthy! My kind of soup!! And you’ve made me very curious about pressure cooking – it’s super fast. My mom used a pressure cooker all the time, but I’ve yet to do it!
Hi Susan – as a vegetarian, who probably eats a lot of beans, you definitely need to get pressure cooking 🙂
If you’re a vegetarian susan, I especially agree with Barbara. The pressure cooker is one of a vegan or vegetarian’s best friends. By all means continue to read Barbara’s blog for great recipes – even if you have to alter them to suit your dietary desires. I’d also suggest that you become very familiar with Laura Pazzaglia’s Hip Pressure Cooking especially if you’ll be a new pressure cooker user. Her site is wonderful for newbies as well as experienced pressure cooker cooks, but she has some especially good information for those just learning to use pressure cookers. And finally check out Jill Nussinow’s website and books for recipes. Jill’s recipes are vegan and they’re excellent, even for a carnivore like myself. Jill’s also a pressure cooking expert.
So see, you have a number of people who will hold your hand as you get into pressure cooking :-).
All great suggestions. Thanks Razzy!
Mary Beth’s take on Rachel Ray’s recipe sounds delicious, especially for a cold day (though I must admit that I love soup and will eat it 365 days a year). I like the idea of using chicken thighs in the soup rather than chicken breasts – so much more flavorful in my opinion and they won’t dry out as chicken breasts can.
The virtual progressive dinner reminds me of a “backwards progressive dinner” I first experienced in Camp Fire Girl camp in Wisconsin many, many, many years ago. At that backwards progressive dinner we started out with chocolate brownies and finished up with a glass of tomato juice. I don’t recall the courses that came in between. I thought the idea was fun and as an adult have participated in a backwards progressive dinner that not only began with dessert and ended with an appetizer, we went from home to home for the different courses.
I love the idea of a backwards progressive dinner. So fun.
Pingback: Gluten-Free Corn Muffins with Jalapeno and Cheese « The Heritage Cook ®
I got a brand new electric pressure cooker for Christmas and have yet to take it out of the box! Now I know exactly what I want to make first…this delicious soup. A perfect addition to our Progressive Eats menu for this month.
What a great Christmas present. Definitely pull it out of the box and give this soup a try.
Oh boy another great soup recipe for my pressure cooker. I’ve never tried chorizo…Bob has been talking about trying it so this would be the perfect recipe to do so.
Thank you both for sharing this recipe. 🙂
Thanks Carol – If Bob likes spicy soups, he’ll love this one.
Don’t hate me but I bought an electric one and have yet to use it! But I did have a panini press for longer and finally used it Saturday and now LOVE it so the time is coming very soon I’m sure. Soup is a great idea and this one satisfies on so many levels. Gorgeous is one of them!
Barbara – I’ll get you pressure cooking yet!
I love the pressure cooker for making soups, and 4 minutes? Wow, can’t beat that. This has so many of my favorite ingredients.
So fun to learn that you’re a pressure cooker lover too.
I’m with Heather—I had no idea you had this terrific blog, too. I may have to get myself a pressure cooker if fantastic meals like this coup can be done in no time at all! It sounds terrific!
Thanks Liz – you really do need to get a pressure cooker.
Barbara you have hit so many of my favorites in this soup! And I can’t believe you can have this gorgeous meal finished so quickly! I’m definitely going to have to look into getting one of the new fangled machines, LOL. I happen to have some chorizo in the freezer and have a feeling it is going to wind up in this soup 🙂
You definitely need to get a pressure cooker. I know you’d love it, and this soup.
Don’t you just love it when a reader of your blog takes time to share their knowledge and experiences ! To me that’s the best part of blogging. Thanks to Mary Beth and you, we now have a delicious, pressure cooked soup recipe! The more I use my pressure cooker, the less use I have for any other pot in the kitchen!
I think chorizo and kale are a perfect match. Your soup is protein rich. Perfect for winter.
Thanks! I really do love my great PCT readers. I agree my pressure cooker gets way more use than any other pot in my kitchen.
Pingback: Old Fashioned Chicken Soup with Dumplings | Creative Culinary
First admission: I didn’t realize that you had a site devoted to pressure cooking. Second admission: pressure cooking scares the socks off me. Third admisison: These are all of my favorite flavors playing nicely in a bowl. Fantastic bowl of soup, Barbara!
Thanks Heather! The new electric pressure cookers are so safe and not scary. I promise 🙂
If you have any more questions, please let me know.
Pingback: Gado Gado - Indonesian Vegetable Salad - SpiceRoots
Pingback: Quinoa Beet Kale Apple Walnut Goat Cheese Salad Recipe {Progressive Eats} - Jeanette's Healthy Living
Pingback: Buttermilk Herb Rolls | stetted