Instant Pot lovers….plug that thing in! This Instant Pot Chorizo with Potatoes is going to be your new favorite meat and potatoes dish. Served alone, with eggs or avocados this meal is quick Paleo/Whole30 comfort food, OR fold into warm corn tortillas for a spicy version of Tacos de Papas. Mouthwatering!
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Amazing Mexican Favorites with Your Instant Pot!
If you don’t have an Instant Pot yet, you may wish to remedy that stat! The Instant Pot is a time saving machine, as well as a pressure cooker, steamer, rice cooker and slow cooker. And thanks to my friends Emily and Rudy from the blog Recipes to Nourish, you can now cook authentic Amazing Mexican Favorites with Your Instant Pot!
Amazing Mexican Favorites with Your Instant Pot contains 80 real food recipes your family will love. The book is available January 15th but you can order now and lock down the low pre-order price! And just look at all these gorgeous recipes: shredded beef barbacoa, carnitas, chili verde, soups, beans, mole, hot chocolate and more!
Breakfast, Lunch or Dinner!
Co-author of Amazing Mexican Favorites with Your Instant Pot Rudy Vidaurri, grew up eating this dish with eggs and tortillas for breakfast, I would this meal anytime! Warm, nourishing, filling and budget friendly, it’s a win all the way around.
Let’s Talk Chorizo and Keeping this Meal Paleo/Whole30:
Chorizo is simply a chopped pork sausage that is highly seasoned, in this case with Mexican herbs and spices. If you live Paleo or Whole30 lifestyle there are sugar free options for chorizo! Pederson’s Natural Farms makes a delicious sugar free version available at many markets.
Need More Instant Pot Recipes?
The Recipe: Instant Pot Chorizo with Potatoes!
This amazing potato dish is fabulous served alone or wrapped in warm tortillas. Top with eggs, avocado, or salsa.
- 2 tablespoons butter, avocado oil or ghee (clarified butter)
- 1 red onion, peeled and sliced
- 5 fresh garlic cloves, peeled and sliced
- 1 pound Mexican Chorizo (casing free or removed from casings)
- 3 red potatoes, peeled and cubed
- 1 small red bell pepper, stemmed, seeded and diced
- 1 jalapeño pepper, stem and seeds removed, minced
- 3/4 teaspoons sea salt
- 1/2 teaspoon dried oregano
- 1/2 cup chicken broth
- eggs, avocados, corn tortillas, pico de gallo, sour cream, cilantro, shredded cheese
Add the healthy fat of your choice to the Instant Pot and press "sauté". When the fat has melted, add onions, sautéing for five minutes, stirring occasionally. Add the garlic and chorizo and sauté for four minutes, stirring occasionally. Press "keep warm/cancel" button. Add potatoes, red bell pepper, jalapeño pepper, salt, oregano and broth, then stir
Place the lid on the Instant Pot, making sure steam release valve is sealed. Press 'manual' button and set for 9 minutes
When Instant Pot is done and beeps, press "warm/cancel". Using an oven mitt carefully "quick release"/ open steam release valve. When steam stops venting and the silver dial drops, carefully open Instant Pot lid.
Serve immediately with your choice of eggs, avocados, tortillas or optional toppings listed above
MAY I PLEASE ASK A FAVOR?
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