Hearty Chicken & Chorizo Stew with Chickpeas and Fire-Roasted Tomatoes

1. Heat Olive Oil and Cook Chorizo

Heat two tablespoons of extra-virgin olive oil in your pressure cooker until it shimmers. Add the diced chorizo and cook it for about two minutes, stirring occasionally until it starts to crisp around the edges.

2. Cook Onion

Add the thinly sliced onion to the cooker. Cook the onion, stirring often, for about three minutes until it softens and begins to release its flavors.

3. Combine Ingredients and Cook Under Pressure

Add smoked Spanish paprika, the drained and rinsed chickpeas, the fire-roasted diced tomatoes, and the chicken pieces to the cooker. Pour in the chicken stock. Stir everything well to combine. Season gently with kosher salt and freshly ground black pepper. Seal the pressure cooker and cook on high pressure for 15 minutes.

4. Release Pressure and Reduce Liquid

Release the pressure by cooling the cooker under cold tap water or using the quick release method. Open the cooker and return it to high heat. Cook the stew, stirring gently, for about five minutes to reduce the liquid and achieve a thick, hearty consistency.

5. Finish and Serve

Stir in two teaspoons of sherry vinegar and adjust the seasoning with more salt and pepper if needed. Stir in some chopped fresh parsley leaves and drizzle a bit of extra-virgin olive oil on top before serving.