Instant Pot Chicken and Chorizo Stew

• 分量: 4 servings

材料

2 chorizo sausages

50 ml red wine + a dash more (don't want to use wine? Use the equivalent in stock.)

2 onions (cut in thin wedges)

1 red pepper (sliced in long strips, you can use 2 red peppers to bulk it up (or peppers of other colours)

2 garlic cloves (unpeeled (feel free to add more if you like garlic!)

750 g potatoes (peeled and quartered, if very big cut in biggish chunks, floury potatoes will work well, I used King Edward)

3 chunky chicken breasts

150 ml water or stock

Spring onions or salad onions (optional)

手順

Set to Sauté, high heat.

Add the chorizo and stir. After a minute or so add the red wine. Add the onions, red pepper and garlic after a couple of minutes and give them a good stir to coat in the chorizo juices.

Add the potatoes and stir well to mix and coat in the chorizo juices, keep sautéeing for a few minutes, stirring regularly. Scrape the bottom well with a wooden spoon and some water/stock/wine to deglaze (don't forget those Golden Rules!).

Place the chicken breasts on top of the potatoes, season with salt and pepper.

Add about 150 ml water (and a tablespoon of my vegetable stock paste if using), lock the lid in, make sure the steam release handle is pointing to Sealing.

Pressure cook 8 minutes, high pressure, natural release, safe to leave on keep warm until you’re ready to eat.

Serve with the chopped spring onions if using. Enjoy!