Instant Pot Mexican Style Chorizo
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Ready to Eat Instant Pot Mexican Chorizo
- 1 lbs Ground Italian Sausage Mild or Hot depending on preference.
- 1 tbsp Avocado Oil
- 1 Cup Chicken Broth
- 3 tbsp Apple Cider Vinegar
- 50 grams White Onion Diced. Can substitute with onion powder about 1/2 tbsp.
- 5 Garlic Cloves Minced.
- 2 tbsp Chili Powder Or Ancho Chili Powder.
- 1 tsp Smoked Paprika
- 1 tsp Oregano Or Mexican Oregano.
- 1/2 tsp Cumin
- 1/8 tsp Ground Cloves
- 1/4 tsp Ground Cinnamon
- 1-2 Bay Leaves
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 100 grams Diced Fennel Bulb Optional. See note.
Instructions
- Turn instant pot to saute function and add oil.
- Add minced garlic and onion to the pot and cook until fragrant. About 2-3 minutes.
- Add diced fennel and cook for an additional 2-3 minutes. Optional. See note below.
- Add sausage and spices to the pot. Break apart the sausage with a wooden spoon until crumbly.
- Add chicken broth, apple cider vinegar and bay leaves to the pot.
- Put the lid on and set the instant pot to Pressure Cook For 25 minutes.
- Once done cooking, turn the valve to a quick release.
- Using a slotted spoon, remove the chorizo from the instant pot and enjoy!
Optional Mexican Chorizo (Marinate 24-48 Hours)
- If you're not following our Ready to Eat Instant Pot Mexican Chorizo and just want to make a more authentic Mexican chorizo; use regular ground pork, combine all spices (substitute onion and garlic for powder), and apple cider vinegar. Omit the fennel for this version.
- Roll everything together into a sausage and let marinate for 24-48 hours.
- Once the chorizo is done marinating, cook in a skillet (no need for the instant pot version).
Notes
Note on Fennel:
Fennel isn't used in Mexican Chorizo at all. We have heard that fennel seeds and maybe the leaves are sometimes used in Spanish chorizo (correct me if I am wrong about this!). I really enjoy the flavor of fennel, so I've included it in my Instant Pot recipe. This ingredient is completely optional. Ready to Eat Instant Pot Mexican Chorizo Nutrition Information (5 Servings): 304 Calories 6.9g Carbs 1.9g Fiber 24.3g Fat 14.8g Protein Net Carbs: 5g
Fennel isn't used in Mexican Chorizo at all. We have heard that fennel seeds and maybe the leaves are sometimes used in Spanish chorizo (correct me if I am wrong about this!). I really enjoy the flavor of fennel, so I've included it in my Instant Pot recipe. This ingredient is completely optional. Ready to Eat Instant Pot Mexican Chorizo Nutrition Information (5 Servings): 304 Calories 6.9g Carbs 1.9g Fiber 24.3g Fat 14.8g Protein Net Carbs: 5g