Instant Pot Spanish Chickpea and Chorizo Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Spanish-inspired stew with smoky chorizo and tender chickpeas cooked quickly in the Instant Pot for rich flavor. This spanish-inspired instant pot ready in about 25 minutes pairs olive oil, Spanish chorizo, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp olive oil. Add 150 g sliced Spanish chorizo and cook for 4 minutes until it releases oil and starts to brown.
  2. Step 2: Add 1 diced medium yellow onion and 1 diced medium red bell pepper to the pot. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp smoked paprika, cooking for 1 minute until aromatic.
  4. Step 4: Pour in 1 cup canned diced tomatoes, 2 cups drained canned chickpeas, 2 cups chicken broth, and add 1 bay leaf. Stir to combine.
  5. Step 5: Seal the Instant Pot lid and set to 'Pressure Cook' on high for 10 minutes.
  6. Step 6: When the cooking is complete, carefully do a quick release of pressure. Remove the bay leaf, season with salt and black pepper to taste.
  7. Step 7: Serve the stew garnished with 1/4 cup chopped fresh parsley.

Frequently asked questions

How long does Instant Pot Spanish Chickpea and Chorizo Stew take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Spanish Chickpea and Chorizo Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Instant Pot Spanish Chickpea and Chorizo Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Spanish Chickpea and Chorizo Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Spanish Chickpea and Chorizo Stew?

Spanish instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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