Instant Pot Spanish Bean Soup with Chickpeas and Chorizo

Instant Pot Spanish bean soup is a hearty, paprika-scented stew of chickpeas, Spanish chorizo, ham, and vegetables, served hot with bread. Spanish versions vary by region and household; this pressure-cooker approach builds a savory broth while dried chickpeas cook until tender.

Ingredients

1 lb (450 g) dried chickpeas, picked over and soaked for 8 hours
1 tbsp (15 ml) olive oil
8 oz (225 g) fully cooked Spanish-style chorizo, sliced into ¼-inch (6 mm) rounds
4 oz (115 g) cooked ham or jamón serrano, diced
1 large yellow onion, about 7 oz (200 g), finely chopped
2 medium carrots, about 5 oz (150 g), peeled and diced
3 garlic cloves, about 9 g, minced
1 tsp (2 g) sweet or smoked paprika
¼ tsp (about 0.1 g) saffron threads, lightly crushed, optional
1 bay leaf
5 cups (1.2 L) low-sodium chicken broth
2 cups (475 ml) water
1 lb (450 g) Yukon Gold potatoes, cut into ¾-inch (2 cm) cubes
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground black pepper
1 tbsp (15 ml) sherry vinegar
¼ cup (15 g) chopped flat-leaf parsley

Instructions

Soak the chickpeas. Pick through the dried chickpeas and discard any shriveled beans or small stones. Put them in a large bowl, cover with several inches of cool water, and leave to soak for 8 hours. Drain and rinse them well before cooking. If your kitchen is warm, soak them in the refrigerator. The soak is a required wait and is included in the total time; it helps the chickpeas cook more evenly.
Prepare the pot and brown the meat. Use an 8-quart Instant Pot for the full batch because soaked legumes foam and expand. Select Sauté and add the olive oil. When it is warm, add the chorizo and ham and cook for about 3 minutes, stirring, until the chorizo releases some red oil and the edges begin to brown. Transfer the meat to a plate, leaving the flavorful oil in the pot. The recipe uses fully cooked chorizo and ham; if substituting uncooked fresh pork chorizo, cook it through and check that it reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C).
Soften the vegetables. Add the onion and carrots to the pot. Cook for 4 to 5 minutes, stirring and scraping up the browned bits, until the onion starts to soften. Add the garlic, paprika, saffron if using, and black pepper. Stir for 30 seconds, just until fragrant. Avoid letting the garlic or paprika scorch, since burnt spices can make the broth bitter.
Pressure-cook the chickpeas. Press Cancel. Add the drained chickpeas, bay leaf, broth, water, and the browned chorizo and ham. Stir, then check that the contents stay below the half-full mark; pressure-cooking beans and legumes requires extra room for expansion and foam. Do not add the potatoes yet. Lock the lid, set the steam valve to Sealing, and cook at high pressure for 25 minutes. The pot generally takes about 15 minutes to come to pressure, depending on its size and how warm the ingredients are.
Release pressure and check the beans. When the 25-minute cooking cycle ends, leave the pot undisturbed for a 20-minute natural release. Carefully move the valve to Venting to release any remaining pressure, following the appliance instructions and keeping your hands and face away from the steam. Open the lid only after the float valve drops. Check a chickpea: it should be tender all the way through but still hold its shape. If it is firm in the center, pressure-cook for another 5 to 8 minutes and allow a 10-minute natural release before proceeding.
Cook the potatoes and finish the soup. Stir in the potatoes and salt. Select Sauté and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the potatoes are fork-tender. If the soup looks thicker than you like, add hot water or broth a little at a time. Remove the bay leaf, stir in the sherry vinegar and parsley, and taste before adding more salt. Rest the soup for 5 minutes so the broth settles, then ladle into warm bowls.

Tips

Use a roomy pressure cooker. This batch is written for an 8-quart pot to leave headroom for chickpeas and foam. In a 6-quart model, make about two-thirds of the recipe and keep the contents below the half-full line; never fill a pressure cooker past its limit for beans.
Choose the right chorizo. Spanish chorizo is seasoned with paprika and may be sold cured, semi-cured, or fresh for cooking. This recipe calls for fully cooked chorizo. If you cannot find it, use a fully cooked smoked sausage; it will taste less distinctly Spanish, so add a small pinch of extra paprika. Fresh uncooked chorizo can be used, but cook it to 160°F (71°C) as described in the steps.
Season at the end. Chorizo and ham bring salt to the broth, and their saltiness varies. The small amount of salt listed is a starting point; taste after the potatoes are tender and adjust then. Low-sodium broth gives you more control.
Use soaked, not unsoaked, chickpeas for this timing. Chickpeas that have not soaked overnight can take longer and may cook unevenly. If you forget to soak them, use the quick-soak directions on the package, or plan on a separate recipe timing rather than assuming the 25-minute pressure cycle will work.

Serving Suggestions

Serve the soup as a main course in deep bowls, making sure each portion gets chickpeas, potatoes, and pieces of chorizo and ham. A slice of crusty bread, a rustic loaf, or toasted bread is useful for soaking up the paprika-rich broth. If you want a lighter accompaniment, offer a simple green salad dressed with olive oil and vinegar, or serve a small plate of sliced oranges or other fresh fruit after the meal.

Set extra sherry vinegar, chopped parsley, and black pepper on the table so diners can finish their own bowls. A small drizzle of good olive oil also works, but it is optional: the chorizo already contributes richness. If serving the soup as part of a larger meal, keep portions modest and pair it with vegetables or a simple salad rather than another heavy side.

Variations

Use white beans: Dried white beans can replace chickpeas, but varieties and age affect how quickly they soften. Soak them and check tenderness before adding the potatoes; add a few extra pressure-cooking minutes if needed. Their softer, creamier texture makes the soup less firm and nutty than the chickpea version.

Make it without pork: Leave out the chorizo and ham, and sauté the onion in an additional tablespoon (15 ml) of olive oil. Use vegetable broth and add 1 teaspoon (2 g) smoked paprika plus a pinch of cayenne for depth. The result is lighter and will need more careful seasoning; taste for salt and add a little extra vinegar at the end if it seems flat.

Add greens: Stir in 3 packed cups (about 90 g) of baby spinach or chopped kale after the potatoes are tender. Let spinach wilt for 1 to 2 minutes; give kale several minutes longer. This is an easy way to add a fresh, leafy contrast without changing the pressure-cooking stage.

Adjust the traditional flavorings: Saffron adds a floral aroma and golden color, but it is optional and can be expensive. Leave it out or use a small pinch of turmeric for color; turmeric will not reproduce saffron’s aroma, so keep the amount restrained. Jamón serrano is also not essential: cooked smoked ham is a practical substitute, with a smokier and less delicate flavor.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided among shallow containers if necessary. Store covered in the refrigerator for 3 to 4 days. The chickpeas and potatoes absorb broth as the soup stands, so it will usually be thicker on the next day; stir in water or broth when reheating to restore a spoonable consistency.

Reheat only the amount you plan to serve in a saucepan over medium heat, stirring occasionally, until steaming hot throughout. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. You can also reheat individual portions in the microwave in a microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole batch.

For longer storage, freeze cooled soup in airtight, freezer-safe containers, leaving a little room for expansion. It keeps best for about 2 to 3 months for quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become slightly softer after freezing, but the soup remains suitable for a hearty meal.

Frequently Asked Questions

Can I use canned chickpeas instead of dried?
Yes, but the method and timing change. Drain and rinse about 4 cans (15 oz/425 g each) of chickpeas, then pressure-cook the broth, meat, and vegetables only long enough to cook the potatoes—about 4 minutes at high pressure, followed by a quick release according to your appliance directions. Stir in the canned chickpeas afterward and simmer on Sauté for several minutes to heat them through. They will be softer than soaked dried chickpeas, and the soup will not need the 8-hour soak.

Can I cook the potatoes under pressure with the chickpeas?
You can, but a 25-minute cycle is likely to make diced potatoes very soft or break them apart. Cooking them afterward on Sauté gives you better control over their texture. If you like a thicker, more rustic broth, you can mash a few of the finished potatoes or chickpeas against the side of the pot before serving.

Why are my chickpeas still firm after pressure-cooking?
Chickpeas vary with age, storage, and soaking conditions, so the stated time is a starting point rather than a guarantee for every bag. Hard water can also slow softening. Check a chickpea before adding potatoes; if it is firm, pressure-cook in 5- to 8-minute increments with a natural release. Do not add vinegar or other acidic ingredients until the beans are tender.

Can I make this soup without soaking the chickpeas?
It is possible to pressure-cook unsoaked chickpeas, but they generally require a longer cycle and may cook less evenly. That would change the recipe timing, and the chickpeas may not be done when the chorizo and vegetables are at their ideal texture. For a predictable result, soak them for 8 hours or use the canned-bean variation above.

Can I prepare the soup ahead?
Yes. The soup can be cooked a day or two ahead and refrigerated within 2 hours. Its flavor settles as it rests, and the broth thickens, so add a splash of water or broth when reheating. If preparing components ahead, soak the chickpeas in the refrigerator and drain them before cooking; do not leave soaked beans at room temperature for an extended period.

Is this soup very spicy?
It is usually savory and gently smoky rather than hot, but the heat depends on the chorizo. Choose mild Spanish chorizo for a mellow pot, or use a hot version if you prefer more kick. A pinch of cayenne can increase heat, while extra parsley and a little sherry vinegar bring freshness without making the soup hotter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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