Chorizo and Bean Soup: A Hearty and Flavourful One-Pot Wonder
Warm up with a bowl of Chorizo and Bean Soup, a comforting, hearty dish packed with bold flavours and nourishing ingredients. This satisfying soup combines smoky, spiced chorizo with tender beans and a medley of vegetables, creating a rich and savoury broth that’s perfect for cooler days. With the Instant Pot, you can bring all these delicious elements together in one pot, making it an easy, fuss-free meal that’s ready in no time.
The smoky chorizo infuses the broth with its signature spices, while the beans add protein and substance, making this soup a filling option for lunch or dinner. Carrots, onions, and tomatoes add a touch of sweetness and depth, balancing the robust flavours of the chorizo. The Instant Pot’s quick cooking process ensures that all the ingredients meld together beautifully, resulting in a soup that tastes as though it’s been simmering for hours.
Serve this Chorizo and Bean Soup with a side of crusty bread or a sprinkle of fresh herbs for added freshness. It’s a versatile and wholesome recipe that can be customised with different vegetables or beans to suit your taste, making it a go-to comfort meal for any season. Perfect for meal prep or family dinners, this soup offers both convenience and a satisfying blend of rich, bold flavours.
Prep Time:
5 mins
Cook Time:
45 mins
Servings:
6-8 servings
Ingredients
- 1/2 cup dried pinto beans
- 1/2 cup dried kidney beans
- 1/2 cup dried black beans
- 2 Mexican chorizo sausages
- 1 tbsp vegetable oil
- 1 large onion
- 1 tbsp salt
- 1 tbsp tomato paste
- 1 tbsp minced Garlic
- 1 tbsp chili powder
- 1 tbsp Ancho chili powder
- 1 tsp chipotle chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 800gram crushed tomatoes
- 2 cups Water
- chopped fresh cilantro
Instructions
- Start your Chorizo and Bean Soup by slicing the chorizo into bite sized pieces and place into the air fryer basket and secure the air frying lid.
- Select Air Fry and set the temperature to 190C and time to 4 minutes.
- Once cooked, remove the chorizo, and air fryer basket, allowing the flavoured oil to drain into the inner pot and set the chorizo aside until later.
- Select Saute and add the onions to the chorizo oil, adding a drizzle more oil if needed. Cook until translucent and soft, then add the sliced garlic, thyme, and bay leaf.
- Add the beans and chorizo, then pour in the stock.
- Select Pressure cook and set the time to 20 minutes. When the cooking program finishes, allow the pressure to release naturally for 10 minutes then quick release the remaining pressure.
- Tear the kale leaves into bite sized pieces and stir into the cooked soup.
- Season the soup to taste with a squeeze of lemon juice, salt and pepper.
- Ladle into bowls and finish with a sprinkle of parmesan, add a slice of buttery toast and enjoy your Chorizo and Bean Soup.