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.
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.
- 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
- 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. Add potatoes, kale, and browned chicken and chorizo.
- 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.
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