Instant Pot Chorizo with Potatoes (Chorizo con Papas)
This amazing potato dish is fabulous served alone or wrapped in warm tortillas. Top with eggs, avocado, or salsa.
Servings 4 servings
Ingredients
NOTE: This recipe was written prior to the changes made to the Instant Pot in 2019. If you’re using a newer Instant Pot you should use 1.5 – 2 cups of chicken broth, otherwise it won’t seal and you’ll get the burn warning.
- 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
- ¾ teaspoons sea salt
- ½ teaspoon dried oregano
- ½ cup chicken broth
Additional ingredients if desired:
- eggs, avocados, corn tortillas, pico de gallo, sour cream, cilantro, shredded cheese
Instructions
NOTE: This recipe was created before the newer Instant Pots that have a burn warning feature. If you have a newer Instant Pot with that feature, you may have to saute on the lowest setting to avoid the warning.
- 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