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30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo Recipe

Name: 30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 8 ounces Spanish-style chorizo, cut into 1/2-inch dice; 1 medium onion, thinly sliced (about 1 cup); 1 tablespoon smoked Spanish paprika; 2 (15-ounce) cans chickpeas, drained and rinsed; 1 (28-ounce) can diced tomatoes, preferably fire-roasted (such as Muir Glen); 1 whole chicken (about 4 pounds), cut into 8 serving pieces, or a mix of bone-in, skin-on breasts, drumsticks, and/or thighs; 2 cups homemade or store-bought low-sodium chicken stock; Kosher salt and freshly ground black pepper; 2 teaspoons sherry vinegar; Chopped fresh parsley leaves, for serving

Prep Time

Cook Time

30m

Total Time

30m

This 30-Minute Pressure Cooker Chicken with Chickpeas, Tomatoes, and Chorizo recipe will satisfy your dinner cravings in no time. With Spanish-style chorizo, chickpeas, and fire-roasted tomatoes, this dish is bursting with flavor. Simmered in homemade chicken stock and finished with sherry vinegar, it's a comforting and hearty meal.

Recipe Options

Ingredients

Servings: 6

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2 tablespoons extra-virgin olive oil, plus more for serving

8 ounces Spanish-style chorizo, cut into 1/2-inch dice

1 medium onion, thinly sliced (about 1 cup)

1 tablespoon smoked Spanish paprika

2 (15-ounce) cans chickpeas, drained and rinsed

1 (28-ounce) can diced tomatoes, preferably fire-roasted (such as Muir Glen)

1 whole chicken (about 4 pounds), cut into 8 serving pieces, or a mix of bone-in, skin-on breasts, drumsticks, and/or thighs

2 cups homemade or store-bought low-sodium chicken stock

Kosher salt and freshly ground black pepper

2 teaspoons sherry vinegar

Chopped fresh parsley leaves, for serving

Heat oil in a pressure cooker over medium-high heat until shimmering. Add chorizo and cook, stirring, until just starting to crisp around the edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes. Add paprika, chickpeas, tomatoes, chicken pieces, and stock. Season gently with salt and pepper.

Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Return to high heat and cook, stirring gently, until it achieves a thick, stew-like consistency, about 5 minutes. Stir in vinegar and season to taste with salt and pepper. Stir in parsley and serve, drizzling with more extra-virgin olive oil at the table.

30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo Recipe

Ingredients

Steps

Nutrition Facts

30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts