I’ve been waiting for months to share this new book with you, you guys! My friend, Daniel Shumski (author of Will it Waffle? and Will it Skillet?) just came out with his third book, How to Instant Pot and I know it’s going to be a life saver for a lot of you. I get questions about using the Instant Pot (a multi-function pressure cooker) on pretty much a daily basis, but Instant Pot cooking is just not my specialty. I use mine on occasion, but I am by no means an expert. So when I got to preview this book, I immediate emailed back asking for permission to share one of the recipes on my blog because THIS book, my friends, is the answer to all those Instant Pot questions you send me.
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If you have an Instant Pot then you know that the instruction manual that comes with it is less than helpful. How to Instant Pot, provides all the instruction and information you need to really get the most out of this super-appliance. It breaks down each function, detailing how it cooks, how it’s different from the other functions, and provides plenty of tips and recipes specific for each function. Basically, Instant Pot should be including this book inside the box of each machine it sells. :P
Anyway, BACK TO THE BEANS. These Instant Pot Pinto Beans with Chorizo are seriously the best tasting beans I have ever eaten, hands down. I chose this recipe out of all the recipes in the book because I think cooking beans is one of the best uses for the Instant Pot, and this recipe uses a trick that I often employ in my recipes—using a small amount of heavily seasoned sausage to season your whole dish, instead of adding several different herbs and spices individually. This recipe uses dry or Spanish chorizo (not raw Mexican chorizo), which is a cured meat similar to pepperoni or salami, and boy does it deliver! I definitely need to be cooking with Spanish chorizo more often.
How to Serve Instant Pot Pinto Beans with Chorizo
You can serve these beans as suggested in the book with tortillas, shredded lettuce, and cheese, or you can serve it kind of as a dip with tortilla chips (that’s what I did), or spoon the bean mixture over a bowl of hot rice. It’s very versatile and so yummy that you might just end up eating it straight out of the pot with a spoon. :)
I made a few small changes to the pinto bean recipe, but I’m listing the recipe as it is written in the book below. Check the recipe notes to see what I did differently.
Instant Pot Pinto Beans with Chorizo
Servings 6 1 cup eachIngredients
- 1 Tbsp cooking oil ($0.04)
- 4 oz. dry (Spanish) chorizo ($4.39)
- 1 yellow onion ($0.32)
- 3 cloves garlic ($0.24)
- 2 cups dry pinto beans ($1.19)
- 2 bay leaves ($0.30)
- freshly cracked pepper ($0.05)
- 3 cups reduced sodium chicken broth* ($0.39)
- 15 oz. can diced tomatoes** ($1.00)
Instructions
- Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the “less” temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges.
- While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent.
- Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.
- Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes.
- Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you’ll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).
- Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.
- Press the cancel button to cancel the “keep warm” function, then press the Sauté button and use the Adjust button to select the “normal” heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.
- Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.
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Notes
Nutrition
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How to Make Pinto Beans with Chorizo – Step by Step Photos
Begin by chopping 4 oz. dry chorizo. Make sure you’re not using raw Mexican chorizo. This “dry” type is a cured sausage, like pepperoni, and does not need to be cooked (although it’s quite tasty when it is!).
Add the chorizo and 1 Tbsp cooking oil to the Instant Pot, select the Sauté function, then use the Adjust buttons to adjust down to the “less” temperature setting. Sauté for a few minutes or until the chorizo is a little crispy on the edges.
While the chorizo is sautéing, dice a yellow onion and mince three cloves of garlic. Add them to the pot with the chorizo and continue to sauté for a few minutes more until the onions are soft and transparent.
Add 2 cups of dry pinto beans, 2 bay leaves, and some freshly cracked pepper to the pot. Wait just a minute or so to let the beans absorb some of the heat and prevent the broth from spattering when it hits the hot pot.
Add 3 cups low-sodium chicken broth to the pot, stir briefly to combine, then place the lid on the pot.
Close the steam valve on the lid (turn it to the “sealing” position).
Then select the Manual button, and adjust the time up to 35 minutes using the + button. (It should auto-select high pressure, if not use the Adjust button to select high pressure.)
Allow the pot to come up to pressure, at which time that little silver float valve will rise up to be flush with the lid. Let it go through the 35 minute cooking cycle, then let it release pressure naturally as the temperature falls.
You’ll know the pressure has released when that little silver float valve falls back down and is no longer flush with the top of the lid. Turn the steam valve on top from the “sealing” position to “venting” then open the lid.
And this is what you see when you open the lid. It looks dry, but that’s because the beans have floated to the top. There is liquid underneath. Remove the bay leaves.
Add one 15oz. can of diced tomatoes and stir to combine. Press the Cancel button to cancel the “Keep Warm” cycle, then press the Sauté button and use the Adjust button to select the “normal” temperature setting. Let the beans simmer for about 15 minutes, or until the beans are tender and the liquid has become nice and thick.
This is what it looks like once it has simmered down. It becomes a thick mixture, similar to chili. And soooooo tasty!
And then it’s time to dig in! I seriously can’t wait to eat my leftovers for lunch today. I’m already droolin’!
Soaked my beans for an hour or so first and they are wonderfully cooked but there is a lot of leftover water. I also used soyrizo and vegetable broth to make it vegetarian. It tastes good but could use more flavor. Might add cumin and chili powder next time or more soyrizo. Also maybe 1/2 a cup less water.
It’s pretty good! I used Mexican-style soy chorizo and a can of Rotel instead of the tomatoes, and I dumped the Rotel in with the beans. You definitely need to cook the beans longer than 35 mins (especially if you cook it w/ the tomatoes– its acidity will inhibit the beans’ softening); an hour or so under pressure worked for me, and you won’t have to saute it after that!
This recipe is far from the quality I’ve come to expect from years of cooking Budget Bytes meals. First, the cook times provided in this recipe were a complete joke. Like many others who tried it out, I found myself staring at undercooked beans in my instant pot, wondering if I had missed something. Spoiler alert: I didn’t. Despite following the instructions to the letter, it was evident that something was seriously off. And no, before anyone asks, I didn’t jump the gun and add the tomatoes prematurely. Disappointingly, after nearly double the estimated cook time, the dish didn’t even taste that good. It had some flavor, sure, but it was a flavor I would want to encounter again. If I could give this recipe zero stars, I would do it in a heartbeat. It’s rare for me to encounter such a disappointing flop from a source I’ve trusted for so long. I think this recipe should be taken off the website until it’s been thoroughly re-tested and corrected.
I do not have an instant pot. Is there another way of cooking this?
Unfortunately, I’ve only tested this recipe with an Instant Pot.
Made it last night, super good! Put some cotija cheese on top with a little cilantro, mmmm mmm.
Managed to find fully cooked Mexican-style chorizo, so I used that. Followed the recipe as written, taking Beth’s advice to use 1 cup water and 2 cups regular chicken broth, and fire-roasted diced tomatoes. Came out amazing. Very good with chopped scallions and cotija cheese.
The first time I made this the beans were undercooked. The second time, I doubled the chorizo (personal preference) and omitted the oil because there’s enough fat in the chorizo. I also cooked them under pressure for 1 hour. I used 3 cups chicken stock instead of water, and used fire roasted tomatoes. My family asks for this all the time now!
Great recipe! I used some pre-cooked chicken sausage seasoned with chipotle, but that was the only change. Delicious, filling, and reheated well. I do want to say that after an active cook time of 35 minutes and a natural release time of around 20 minutes, some of the beans were above the liquid in the pot and they were very firm/dry. The beans under the liquid were cooked perfectly. I am unsure if this was my fault (I initially forgot to replace the gasket after cleaning, so at first the pot was heating but unable to build pressure, releasing a lot of steam) or I should add extra broth next time.
I made this and it was great!
My modifications:
I had to use raw Mexican chorizo because the other kind isn’t available here.
Added a diced poblano I had hanging around.
I added quite a bit of onion powder but otherwise left the seasonings alone.
Used Rotel for the diced tomatoes and added them with the beans rather than waiting.
I cooked 35 min and the beans were done but still a bit firm – I actually enjoyed the texture but they weren’t nearly as soft as my grandma’s beans; if you like super soft beans you’ll want to cook longer.
These beans got rave reviews as a side at my MIL’s Christmas. They were even better for lunch the next day with sour cream and a bit of cheese!
Beth, I would love to make this but thff egg only Spanish chorizo I can find is on Amazon for $40.00…anything that I can substitute? Thx so much!
Honestly, I think pinto beans would be good with a smoked sausage as well. :) Different flavors, but I bet it would be great.
Use the regular Mexican chorizo; you’ll be fine. I made it like that and loved it! But I would use Rotel for the tomatoes to add a little heat, otherwise it might be a bit bland
NON-INSTANT POT METHOD:
(you’re welcome)
Soak the beans overnight (I used 1 lb). Add chorizo to a dutch oven with a little bit of oil (or other large pot) and sauté, then add onion. Sauté until soft, then add beans and stir. Add bay leaves and broth (I used 1/2 tbsp Better than Bouillon and then just poured water in) until the beans are just covered— this ended up being plenty of liquid. Bring to a boil, then turn to low and simmer with lid on for 45 min. Add tomatoes (I used fire roasted) and simmer with lid off for 10 min or until desired thickness.
Great recipe. Had to do loose chorizo as well. Switched rotel for diced tomatoes. Added jalapeño and red bell peppers. Had to cook it for 50 minutes and added another cup of broth as well. It was fantastic.
So I don’t usually comment on recipe sites, but yeah here I am. 1) yes you can absolutely make this with Mexican raw chorizo. Will it have the exact flavor or texture? Dunno. We don’t get Spanish cured chorizo in Northern WI (or at least I haven’t found it yet.). The flavor is still awesome, though I admit I use the whole package of 14oz chorizo. 2) I add the tomatoes at the same time as the beans. Having made this now 3-4 times, haven’t had a problem. 3) I end up increasing the pressure cook time to 60 minutes and the beans are excellent.
Recipes are a jumping off place. To the peeps that ask “can I do this…”. Yes. Will it be the same as the original recipe? No. But if it tastes good, who the heck cares.
BTW. Love the site. Have made many of your recipes, or something approximating your recipes. Haven’t found a single one to complain about. Keep it up!
The flavor is great. I increased the pressure time to 40 minutes and increased the broth to 4 cups.
I’ve cooked dry pinto beans following another recipe that had them cooking for 45 minutes with 5 cups of broth. It was too much liquid and some of the beans had split. I worried that 3 cups and 35 mins wasn’t enough after reading the comments here. Glad I made the changes. It was perfect.
Just a reminder that the older your beans are, the longer they will take to cook.
The flavors are there, after reading the other reviews I increased the original 35 minutes on High cook time to 50 minutes. and after simmering down the stock the beans are still a bit firm.. I did add a whole fresh thin sliced Jalapeno with the tomatoes because I like a bit of heat. Most of the pinto bean recipe calls for 45 to 55 minutes I figured 50 would be good. I have put in another cup of water and put in for 7 minutes Hope that works. The flavors are great but firm beans not good.
NON-INSTANT POT METHOD:
(you’re welcome)
Soak the beans overnight (I used 1 lb). Add chorizo to a dutch oven with a little bit of oil (or other large pot) and sauté, then add onion. Sauté until soft, then add beans and stir. Add bay leaves and broth (I used 1/2 tbsp Better than Bouillon and then just poured water in) until the beans are just covered— this ended up being plenty of liquid. Bring to a boil, then turn to low and simmer with lid on for 45 min. Add tomatoes (I used fire roasted) and simmer with lid off for 10 min or until desired thickness.
It just sucks that I started making this and there’s a step at the end to keep cooking for 15 minutes like I already spent an hour waiting for the thing to pressurize and cook for 35 minutes then I gotta wait for it to natural release and simmer for 15 more minutes. On top of being poor and hungry, I didn’t wait and ate some hard beans. Not my favorite recipe in the instant pot but it was a nice thought. I used Morningstar chorizo and it tasted really good in it.
The flavors were GREAT! However, my beans were way too firm. I let them simmer for 30 minutes and they were still firm. I would raise the pressure cooking time to maybe ~50 minutes.
I’m glad you enjoyed it Mia! I’m sorry to hear about the firmness. We’ll look into the timing.
What did you top them with? Also, could this be made in a cast iron dutch oven?
I topped them with a little chopped cilantro and crumbled feta (which has a similar salty flavor to cotija cheese). I’m sure you could do this in a Dutch oven, but it would take much longer and I’d need to test the recipe to give any specific time and temperature recommendations.
How could you make this with not dry chorizo? Can’t find any that is dry
How would you go about doing this in a regular pot? I don’t have an instant pot and don’t exacty have the space for one.
I’d have to do some testing to figure out the exact method using the stove top. Unfortunately I’ve only made this one using the IP.
Is it possible to prep this as a freezer meal?
It can definitely be frozen after cooking, but I’m not sure how to prep it for freezing before cooking.
I found the beans slightly too firm, which surprised me because the 35 minute time is longer than even Instant Pot suggests for pinto beans. I wonder if a slightly longer time is best?
I am making this right now. We had fried cabbage and cornbread last night and wanted something to go with left over cornbread. I happened to have chorizo in my freezer and pulled it out thinking it would season beans nicely. I searched for pinto beans with chorizo in an instant pot. And voila! Here you are, meeting my need perfectly. Thanks.
Hot daaaaang. My house smells amazing now, and as promised, this was SO good and SO easy. It’s great by itself, or on white rice, or with cheddar cheese!
Did you soak the beans before putting them in here? I would love to use my Instant Pot to do this and be able to skip that step of soaking, if it works well!
Correct, I did not soak the beans. :)
WOW!!!!! The Instant Pot Pinto Beans with Chorizo is on point!!!!! Unfortunately, my sister and I don’t have an Instant Pot but used a slow cooker instead. We allowed the pinto beans to soak overnight and my sister assembled everything before going to work. As soon as we both came home, I cooked the beef chorizo at the last minute and added the mixture to the beans. My sister made homemade pico de gallo and cooked a pot of rice. We didn’t have cojita cheese, so we used cheddar. I’m looking forward to having left overs for dinner this week. Despite what Ryuuie had to say about the recipe, it turned out amazing. Thank you, Beth!!! :-)
So I made this but added the tomatoes with the broth before cooking, and even then some of the beans were a bit underdone. I added around 1 cup water, re-sealed, and cooked at high pressure for 5 minutes with a natural release. That did the trick wonderfully.
Hi Mike,
Not sure if you’ll get to read this, but hopefully this might help others. Adding the tomatoes in early is the cause of the beans not being soft and “cooked through”. The tomatoes are very acidic, and any acid will inhibit the beans from softening whilst they cook.
Glad you managed to solve this in the end, as it’s a really good meal!
Not to be facetious but wouldn’t it be a better option to add the can of tomatoes with everything before it cooks? That might alleviate the need to simmer later and fix some of the issues other commenters reported.
I think the reason he added the tomatoes later in the recipe is because acid can prevent beans from softening when cooking them from dry, so it’s best to cook them first then add acidic ingredients later.
I made this tonight and it was awesome! Didn’t have Mexican cheese so I used some feta (heresy I know) but they turned out perfect! Great with some toasted corn tortillas!
I use feta all the time in place of Mexican cheese and it’s great! Haha
This recipe is delicious, but the timing was also very off for me. Beans were very hard when the pressure time was up (even with the natural release of pressure). I had to simmer for slightly over an hour, and add 6 cups of water, before the beans were done. Delicious, though.
Do you live in a high altitudes? I live at a 5,500 foot altitude Because of this, I need to add extra time to cooking beans.
This somehow took longer than advertised, but we were really pleased with how this came out! I was skeptical about not adding any salt to the recipe, but it didn’t need it. You could have lots of fun with toppings to alter the final flavor just a bit. I will definitely make this again.
Turned out like a watery bland mess. I even put them back under high pressure for an additional 20 min. Throwing in the garbage.
Beans are still hard simmering for 20 minutes after pressure has been released. What do I do now?
I would continue simmering and add more water if it starts to dry out.
I love the recipe, but my local grocery stores do not have any kind of chorizo. May you recommend any alternatives? Thank you!
I would get some plain ground pork and then Google to find a recipe for chorizo and use the spices that are recommended in the recipe to season the pork. :)
This looks delicious! Is there a way to do it in a crockpot?
There probably is, but I think it would take some testing to get the method right. I don’t think there’s a quick easy conversion for this one.
I made a version of this in the crockpot, and it turned out great! I soaked my beans overnight, drained them in the morning, and put them in the crockpot. I used mexican chorizo, so I browned it a bit in a skillet before I added it to the crockpot. Throw in the diced onion, garlic, bay leaves, tomatoes, and about enough water to cover the beans by about 1/2 inch, and the crockpot on low for 8 hours. Easy, and I came home from work to a stellar dinner!
I should also mention that I *love* my instant pot and use it all the time, but I actually prefer beans that have been slow cooked. Save your instant pot to make some rice to go with the beans :)
I’m making this tonight, I am so excited! Quick question: what type of cheese is that you put on top? Thanks!
That’s Cojita in the photo, but I think cheddar or monterey jack would also be awesome!
I LOVED how this recipe turned out, and it was nice to cook something besides rice in my Instant Pot. :) Any recipe that uses a small amount of meat to give such big flavor feels like magic. I doctored mine up with some shredded sharp cheddar cheese and sour cream, and I almost licked the bowl clean. Can’t wait for leftovers tonight!
This recipe is nothing more than an advertisement for Instant Pot. Don’t think you can use it in anything else.
I used to love this site but now I’m not so sure I trust it anymore.
Unfortunate that you didn’t bother reading the intro to this recipe, in which she indicates a lot of her readers have asked her about using an Instant Pot. This recipe isn’t even from Beth, but a different blogger who emphasizes cooking with an Instant Pot.
If I am paid to promote something in a blog post, it will be clearly stated in the beginning of the post, as per FCC regulations. I simply wanted to share a wonderful cookbook that my friend wrote. Sharing the things I love with my readers is one of the best parts of blogging. It’s unfortunate that paid content is so pervasive that every opinion is assumed to be bought.
I was just coming on here to request more Instant Pot recipes, pretty please! It would be so helpful if you could convert some of your existing recipes to be cooked in the IP. I trust your recipes and make so many of them in our meal plan rotation. In all the years I’ve been a faithful blog reader, I don’t recall once seeing a paid advertisement or review. I’m excited to see your friend wrote a book and will check it out. And plan to try this recipe too!
I probably won’t be doing a *lot* of IP recipes since it’s just a bit out of my niche (it’s an expensive appliance and I want to make sure people know that they don’t need special equipment to make good food), BUT this book has a really great guide for converting recipes to the IP, so I definitely suggest checking it out. :)
If you can catch an IP on sale, it’s a good deal. I use it all the time to cook chick peas and black beans. I think the savings on doing that rather than buying canned beans will soon pay for it. Also, it must save energy by cooking quickly under pressure. As well, in the summer I plan to use it a lot. It doesn’t heat up the house like the oven or stove top does.
No one’s forcing you to do anything that you don’t want to do.
I’m referring to Ryuuie.
Quick question about the water to dry bean ratio – I normally use 2 to 1 (water to dry beans) when using my pressure cooker. This recipe only calls for a ration of 1.5 to 1. Do the beans fully cook without presoaking them? It just runs counter to everything that I have ever read about cooking dry beans in the pressure cooker.
They weren’t completely cooked after the pressure cooking cycle, but they finish cooking when they simmer on the sauté function at the end.
Oh this looks very good but I don’t have an instant pot. I’d be very happy if you sent out a slow cooker or stove top replacement so I can make this.
You could easily replicate this in a slow cooker by doing steps 1 and 2 in a separate pot on the stovetop, then transferring it to your slow cooker, adding the beans, bay leaves and broth, then letting it slow cook on low for 8 hours (the dried beans will still cook, no soaking required!). After 8 hours, add the tomatoes, switch the slow cooker to high and let cook for another 30 minutes to an hour.
No you can’t. I JUST tried it in a slow cooker and I had to throw everything out. The beans soak up all the broth and the meat just gets dry and grainy.
DO NOT DO THIS RECIPE IN A SLOW COOKER. DO NOT LISTEN TO THIS COMMENT.
It seems you don’t know how to read simple directions for recipes to where you’re constantly bashing Beth and her blog. Not too many people can afford to purchase a pressure cooker to where they have to make adjustments using a slow cooker. I’m going to give this recipe a try, despite what you think, Ryuuie. Do yourself a favor and shut your mouth!! No one is forcing you to cook anything from this blog. Carry on!!!
I have just recently been able to find the dry Spanish chorizo and I cook beans often so am excited to try this recipe.
re the Instant Pot. I’ve had mine for almost 3 years and use it more and more. I do use it for things that it doesn’t actually save time BUT it is “load and forget” time vs monitoring a pot on the stove: potatoes for mashed potatoes, pasta, rice. Also for things that it does save time and makes the process easier: beets, pumpkin and other largish squash. I like it for shredded chicken/pork/beef also. I could go on but all depending on personal preference and cooking style, it can be a very useful item and depend on it … it will be on a super deal on Amazon for Black Friday! Oh, the other thing … in the heat of the summer … I make things I might not as using the Instant Pot or any electric pressure cooker … does not add heat to the kitchen!
At any rate, thanks for this recipe, Beth!
My whole family loved this meal!! We served it over cauliflower rice and with your chili cheese cornbread- perfect budget-friendly meal!!
This is so good! I love that it’s not meat-heavy; the chorizo adds just the right amount of ‘umami’ and really carried the dish. We served this over rice alongside a green salad with a bright, orange dressing and it was a huge hit. Thanks for another home-run!
Sweet Heavens ! I’m in ! Thank you !
I was happy to see this since the only kind of Chorizo I can buy around here is Spanish. I sometimes use it as a sub for mexican chorizo, where it would work, but the texture is never the same, so I’m happy to see more recipes that call for Spanish Chorizo specifically.
But, I don’t have an instant pot! Argh!
Could I make this in a slow cooker? Looks amazing!
Could I make this in a slow cooker instead of an instant pot? Looks amazing!
Probably although I need to do some testing to figure out the best technique.
Could I substitute hot chicken sausage? That’s what I usually use instead of regular chorizo. I don’t want to shop. It’s what I have in my kitchen. :)
This chorizo is a cured sausage like pepperoni, not fresh chorizo which the chicken sausage would be a good substitution for. The two types of chorizo have different flavors and textures. You definitely want the cured kind for this recipe.
This looks delicious but … my issue is that I haven’t bought an instant pot yet! Any ideas on how to adapt to slow cooker or stovetop would be very appreciated! I want to try it! :)
I think I’d need to test it out for slow cooker or stove top before giving specific advice. You’d probably want to soak the beans, which would alter the amount of liquid needed in the pot when simmering them, which will also change the flavor. So it might be a little trickier than a straight conversion.
DO you use presoaked beans? I don’t like chorizo, what else could I use?
When using the pressure cooker you don’t need to soak them. :) Chorizo is the main flavor in this dish, so I wouldn’t suggest substituting it.
Hi! This looks awesome and a cool alternative to how I’ve been cooking pintos in the IP. Where did you find Spanish Chorizo? I live in an area with a significant Mexican population and only have seen Mexican, raw chorizo…
It’s usually in the deli area near specialty cheeses and meats like salami (not in the refrigerated deli meat area). I got mine at Publix. :)
Thanks for sharing this recipe; I’ve been wanting to use my Instant Pot more, especially for beans! Quick question: Trader Joe’s makes a meatless soyrizo that I often substitute for chorizo in recipes. Do you think it would work in here to sub that in (along with veggie or no-chicken broth) to make this recipe vegetarian? Thanks!
My guess is that the soyrizo is a substitute for fresh Mexican chorizo, which is a totally different beast from dry or Spanish chorizo. It might still taste good, but it will probably taste different than what I used. :) Also the fat in the chorizo plays a significant roll here, so I’m not sure how fatty the soyrizo is, but hopefully it has some!
I am a vegetarian so I tried it with the soyrizo — it worked well! I’m obviously not sure how it is supposed to taste but the soyrizo version tasted delightful. :)
what size instant pot are you using?
This is the 6 quart, 7-in-1 model. :)