One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker

Recipe by KateL
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 21mins
SERVES: 6
YIELD: 7 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a 6-quart pressure cooker over medium-high heat.
  • Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
  • Add garlic and chorizo; sauté 2 minutes.
  • Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
  • Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
  • Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  • Remove lid, directing steam away from you. Discard bay leaves.
  • Add escarole and remaining ingredients, stirring just until escarole wilts.
  • Serve immediately.
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