Ingredients

The following ingredients have 6 Servings
  • 16 oz Hatfield® Recipe Essentials Chorizo Ground Sausage
  • 1 tbsp extra virgin olive oil
  • 1/2 cup onions, chopped
  • 8 oz heavy cream
  • 3 cups red skin baby potatoes, cut in half
  • 4 cups chicken stock
  • 1 tsp thyme (dried or fresh)
  • 1/4 tsp garlic powder
  • black pepper to taste
  • 1 cup shredded Colby/Jack cheese

Instruction

  • First, set pressure cooker to saute function for 12 minutes (includes warming up time.) Add onions and oil after first 3 minutes (warming up time.) Cook for 1 minute.
  • Next, add Hatfield® Recipe Essentials Chorizo Ground Sausage broken into small pieces. Brown for 5 minutes (still using saute function.) Drain fat in a colander.
  • Then, add remaining ingredients, except cheese, and ensure ingredients are covered with liquid. Also make sure your pressure cooker is not filled past the 2/3 capacity line. Put lid on and turn valve to sealing and set to pressure cook on high for 5 minutes.
  • Next, allow pressure cooker to naturally release for 5 min. When pressure valve falls, carefully open pressure cooker lid. Stir contents.
  • Serve bowls of soup topped with shredded Colby/Jack cheese.