Despite not knowing where my distant family are from in the Mediterranean, I have always found a deep connection to Spain and Spanish food. Of course, being a busy mum and prior to this, a senior executive, I do often substitute what I have in the cupboard for this warming dish.

To speed cooking up where I can, I use my Instant Pot Duo 11-in-1. I bought it for quick slow cooking using the pressure cooker or slow cooking whilst I can get on with my day. Creating a delightful Spanish Chorizo and Butter Bean Soup in your Instant Pot Duo 11-in-1 is a fantastic way to enjoy a hearty and flavourful meal with minimal fuss. The Instant Pot not only simplifies the cooking process but also helps to infuse the soup with deep, robust flavours in a fraction of the time it would take on the stove. Here’s how you can prepare this warming dish, perfect for any season.

Ingredients:

• Spanish chorizo: This spicy, smoky sausage is the star of the dish. Slice it into rounds.
• Butter beans*: These creamy beans add a rich texture. You can use canned or dried beans; if using dried, ensure they are soaked overnight.
• Onion and garlic: For the aromatic base.
• Chicken or vegetable broth: This will be your soup base.
• Tomatoes: Diced tomatoes work best. You can use fresh or canned.
• Spinach: A handful of fresh spinach adds color and nutrients.
• Spices: Smoked paprika, salt, and pepper to taste.
• Olive oil: For sautéing.

*This dish works with Chick Peas also, or any of your favourite beans. In the latest version I added roasted capsicum from a jar and a handful of black olives.

Instructions:

1. Prepare the Instant Pot:
   • Start by setting your Instant Pot to the “Sauté” mode. Add olive oil, chorizo slices, onion, and garlic, and sauté until the onions are translucent and the chorizo starts to crisp up.
2. Add vegetables and broth:
   • Pour in the diced tomatoes and broth. If you’re using dried and soaked butter beans, add them now. For canned beans, you’ll add them later.
3. Pressure cook:
   • Close the lid of your Instant Pot and set it to the “Soup/Broth” setting. Adjust the timer to 15 minutes for dried beans (if you are using canned beans, reduce the cooking time to 8 minutes and add the beans after the first 7 minutes of pressure cooking).
4. Release and season:
   • Once the cooking time has elapsed, allow for a natural pressure release for at least 10 minutes before doing a quick release for any remaining pressure. Open the lid carefully.
5. Add final ingredients:
   • Stir in the spinach and canned butter beans (if not already added). The residual heat will wilt the spinach and warm the beans through. Season with smoked paprika, salt, and pepper according to your taste preferences.
6. Serve:
   • Ladle the soup into bowls and drizzle with a touch of olive oil. Serve hot, accompanied by crusty bread or a light salad.

Benefits of Using an Instant Pot:

• Efficiency: The Instant Pot dramatically reduces cooking time, making it easier to prepare soups and stews.
• Flavor Infusion: The sealed environment of the pressure cooker helps in infusing the flavors deeply into every component of the soup.
• Versatility: The Instant Pot Duo 11-in-1 comes with multiple settings, allowing you to sauté, cook, and keep your dishes warm all in one appliance.
• Ease of Use: With programmable settings, there’s no need to monitor the stove, making the cooking process less labor-intensive.

This Spanish Chorizo and Butter Bean Soup recipe showcases how effectively the Instant Pot can handle different ingredients and cooking techniques, from sautéing to pressure cooking. It’s a great example of how traditional flavours can be achieved with modern convenience. Enjoy the rich layers of flavour and the comforting warmth that this soup provides!