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Instant Pot Spanish Chorizo & Potato Hash

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4
Calories: 576kcal

Ingredients

Instructions

  • Place your onion, garlic and olive oil into the Instant Pot. Place on the sauté setting and sauté until the onions have gone soft.
  • Peel and dice the potatoes and thinly slice the sausages and add these too. Stir and add a little more olive oil if needed.
  • Slice the bacon into chunks and add this too.
  • Add the seasoning and cook for a couple more minutes.
  • Add the stock and place on the soup setting for 10 minutes. Remember to turn the valve to sealing to start the pressure cooking process.
  • When it has beeped manually unlock the valve and allow the steam to come out and the pressure to return to normal.
  • The stock water should be drained away thanks to the potatoes but if it hasn’t drain it in a sieve.
  • In a mixing bowl (or a paella or large serving dish) add a little bit more herbs and mix in the soft cheese and Greek yoghurt.

Notes

When I make the stock I mix boiling water with one vegetable OXO cube for the best results.
When serving add some more basil and rosemary as it will enhance the flavour.
I also like to grate some cheddar cheese over the potatoes. This of course is optional and it makes it taste AMAZING!
 
For the best vegetable stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.

Nutrition

Calories: 576kcal | Carbohydrates: 49g | Protein: 22g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 881mg | Potassium: 1642mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1130IU | Vitamin C: 41.5mg | Calcium: 214mg | Iron: 11.9mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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