Instant Pot Potato Chorizo Soup
serves 61/4 cup butter
2 large leeks, cleaned and sliced, white parts only
2 cloves garlic, chopped
2 large russet potatoes, peeled and cut into 2" cubes
1 large sweet potato, peeled and cut into 2" cubes
*2 cooked chorizo sausages, sliced into coins OR raw, casings removed
5 cups chicken stock or vegetable stock
juice from one lime
handful of chopped cilantro
salt and pepper
* I will give instructions on both
Hit sauté button and when it's hot, melt the butter in your pressure cooker pot and sauté the leeks and garlic until they soften down, stirring often.
If using raw sausage, you have removed the casing and you will throw the raw sausage meat into the pressure cooker, breaking it up with a wooden spoon and fry it until it is cooked.
If you are using cooked, sliced sausage, throw it in and cook it with the leeks for one minute before proceeding.
Add in the potatoes, sweet potato and stir well before adding the stock.
Close the lid, make sure the vent is sealed and program for 6 minutes on High Pressure. You can do a quick release if you like or leave it to release on it's own - with soup like this it doesn't really matter.
Once the pressure is released and you open the lid, throw in the cilantro and add the lime juice.
Taste and adjust salt if needed, give it a few grinds of black pepper and serve.
COOK'S NOTES
For crispy wonton cups, use a dark-colored mini-muffin pan, which will help brown them faster and more evenly than a light-colored pan would. Store cups in an airtight container up to 2 weeks; freeze up to 2 months. Wonton cups may also be filled with guacamole, chicken salad, sun-dried tomatoes and goat cheese, or pesto and ricotta cheese.
