Potato Chorizo Soup
This is my basic potato soup recipe, which I make all the time in my Instant Pot because it takes no time and it’s delicious. Sometimes I make leek and potato soup and puree it, sometimes I add some greens or a bit of corn if it’s handy, sometimes I make it spicy and other times I add some sharp cheddar after it has finished cooking under pressure. Everyone needs a few recipes that are so simple a child could make them but that are adaptable enough to let you get a bit creative. You can’t say much more than that right?
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 1/4cup butter
  • 2large leekscleaned and sliced, white parts only
  • 2cloves garlicchopped
  • 2large russet potatoespeeled and cut into 2 inch cubes
  • 1large sweet potatopeeled and cut into 2 inch cubes
  • 2 cooked chorizo sausagesliced into coins OR raw, casings removed
  • 5cups chicken stock or vegetable stock
  • juice from one lime
  • handful of chopped cilantro
  • Salt and pepper
  1. Hit sauté button and when it’s hot, melt the butter in your pressure cooker pot and sauté the leeks and garlic until they soften down, stirring often.
  2. If using raw sausage, you have removed the casing and you will throw the raw sausage meat into the pressure cooker, breaking it up with a wooden spoon and fry it until it is cooked.
  3. If you are using cooked, sliced sausage, throw it in and cook it with the leeks for one minute before proceeding.
  4. Add in the potatoes, sweet potato and stir well before adding the stock.
  5. Close the lid, make sure the vent is sealed and program for 6 minutes on High Pressure. You can do a quick release if you like or leave it to release on it’s own – with soup like this it doesn’t really matter.
  6. Once the pressure is released and you open the lid, throw in the cilantro and add the lime juice.
  7. Taste and adjust salt if needed, give it a few grinds of black pepper and serve.