Slow cooker chorizo and bean chilli soup

As you all know, I love my Instant Pot pressure cooker. Recently I have been slow cooking in it. Yeah, you heard me right; you can slow cook in an Instant Pot too! At this time of year this is just the perfect dish. I started off thinking of making a chilli, but it turned into a soup! It’s one of the tastiest, most heartwarming things I have ever made – and the kids freakin’ loved it. (Awesome, as I had stashed some green peppers and carrots in there! *High five*)

It’s one of those really adaptable soups – change up the vegetables (maybe red peppers, celery, or diced sweet potato?), adapt the beans to your taste (or just buy a few tins of mixed beans?), then even leave out the chorizo to make it veggie (but the chorizo does make it extra delicious) – or even try it with normal sausages, cut into fat chunks?

As you’re just using tomato puree here you are saving on the passata. I simply didn’t drain the beans; a tip I nicked off Jamie (Oliver), so you have plenty of liquid as it is. Make a huge batch and freeze some for those winter days when you just can’t muster the energy to cook.

I cooked mine in the IP on Normal heat for only 2 hours, as I didn’t want my beans to break up too much. But in a conventional slow cooker I would cook on Normal for 5 hours or so (Normal in an IP is more like High in a normal slow cooker you see) or Low for longer. Of course, you could just cook in a casserole dish for 2 hours in a low oven (140C) or on a low simmer. That’s fine too.

Serves: 4-6 
Prep time: 5 minutes
Cook time: 2 hours (in an Instant Pot – longer in a conventional slow cooker)
Total time: 2 hours 5 minutes
2 tablespoons vegetable oil
1 onion, diced
3 cloves garlic, crushed
1 x 200g picante chorizo, diced
1 green pepper, diced
1 large carrot, diced
1 x 400g tin of aduki beans, with liquid
1 x 400g tin of borlotti beans, with liquid
1 x 400g tin of cannellini beans, with liquid
4 tablespoons of tomato puree
Salt and pepper
To serve:
Greek yoghurt and chilli flakes
Instructions:  
  1. Heat some oil. Add vegetables and garlic and soften for 5 minutes.
  2. Next put in the chorizo and fry another few minutes.
  3. Tip in beans – with liquid too, do not drain!
  4. Also the tomato puree and seasoning.
  5. Simmer for 2 hours on the hob. Or transfer to a slow cooker and cook for 2 hours on High, 5 hours on Medium or longer on Low.
  6. Serve with a hunk of buttered wholemeal bread.
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2 Comments

  1. October 19, 2015 / 12:15 pm

    That sounds good to me, the chorizotarian, Rachel! I love my Instant Pot too. I'm surprised you're not pressure cooking your beans in it though. I'm batch cooking them from dry now and then portioning and storing them in the freezer as per a tip from the blogger at Kirrin's Kitchen. Then I use them from frozen in the IP 🙂

  2. October 22, 2015 / 12:43 pm

    The IP is great for pressure cooking beans, I agree. You could do this recipe like that of course, this is just a bit quicker! To do with dried beans, pressure cook them cook for 1 hour or until done. Then treat as above… X

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