White Bean and Chorizo Soup

Warm, hearty, and bursting with flavor, this White Bean and Chorizo Soup is the perfect dish for any occasion. Made effortlessly in your Instant Pot, it combines creamy butter beans, smoky chorizo, and nutrient-packed kale in a comforting broth. Ready in under an hour, this soup is as delicious as it is easy to prepare. Whether you're hosting a dinner or looking for a nourishing family meal, this recipe is guaranteed to impress.

Servings: 6 - 8

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients

• 140 g chorizo, sliced into bite-sized pieces
• 1 onion, sliced
• 4 garlic cloves, minced
• 2 g fresh thyme leaves, picked from stems
• 1 fresh bay leaf
• 2 tsp fresh thyme, chopped (divided)
• 200 g dried butter beans (soaked overnight)
• 1.5 L stock (chicken or vegetable)
• Olive oil, as needed
• Salt and pepper, to taste
• 200 g kale, thick stems removed
• 1/2 lemon (juice only)
• Parmesan, grated, to serve (optional)

Instructions

Step 1: Prepare the Chorizo

Slice the chorizo into bite-sized pieces and place them into the air fryer basket. Secure the air frying lid.

Select Air Fry and set the temperature to 190°C for 4 minutes.

Once cooked, remove the chorizo and air fryer basket, allowing the flavored oil to drain into the inner pot. Set the chorizo aside.

Step 2: Sauté the Onions and Garlic

Select the Sauté function on the Instant Pot and heat the chorizo oil in the inner pot. Add the sliced onions and sauté until translucent and soft. Add a drizzle of olive oil if needed.

Stir in the minced garlic, thyme leaves, and bay leaf. Cook for 1-2 minutes until fragrant.

Step 3: Pressure Cook the Soup

Add the soaked butter beans, cooked chorizo, and stock to the pot. Stir to combine.

Secure the pressure cooking lid, select Pressure Cook on high pressure, and set the timer for 20 minutes.

When the cooking program finishes, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Step 4: Add Kale and Seasonings

Tear the kale leaves into bite-sized pieces and stir them into the cooked soup while it’s still hot. Let the kale wilt for 2-3 minutes.

Add a squeeze of lemon juice, then season the soup with salt and pepper to taste.

Step 5: Serve

Ladle the soup into bowls and sprinkle with grated Parmesan if desired. Serve with a slice of buttery toast for an extra indulgent touch.