Instant Pot Rock Soup

Instant Pot Rock Soup–a spicy vegetable and chorizo soup that warms you right up! You can make this in the Instant Pot or slow cooker.

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Instant Pot Rock Soup

This is a recipe that I adapted from Rachael Ray’s website. I’m thinking it might be her version of stone soup…a soup that can have many different additions and turn out delicious.

Her version uses chorizo and chicken peas which are fun additions. It does get a little spicy because of the hot sauce but you can cut that out completely if you don’t like heat. Greg and I agreed that we didn’t know what to think when we first tasted the soup but as we continued to eat it got better and better. He said, “it’s like a spicy vegetable soup.” He took the leftovers for lunch today…sadly for me.

You can mix and match ingredients as you see fit. Really this is just a starter recipe and you can add in or subtract as you see fit.

Ingredients/Substitution Ideas

• Ground chorizo–pork or beef or a combination. You can also use Italian sausage or sliced smoked sausage.
• Chicken broth–or water and Better than Bouillon Chicken Base
• Russet potatoes–or red or yellow potatoes
• Celery
• Carrots
• Minced dry onion–or 1 cup diced fresh onion
• Paprika
• Garlic powder
• Bay leaf
• Chickpeas
• Petite diced tomatoes with juice–or stewed tomatoes
• Hot sauce–you can use as much or as little as you prefer. I used 1 tablespoon of hot sauce and that was plenty hot for my family. My son thought it was too hot. I thought it was just right. So I told him next time I would let each person add hot sauce into their own individual bowl.
• Croutons–or stale bread cubes drizzled with olive oil broiled in the oven

Steps

1. Cook chorizo: Turn Instant Pot to saute setting. When display says HOT add in the chorizo and cook for about 5 minutes.
2. Deglaze: Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add ingredients: Add in the rest of the ingredients (except the croutons).
4. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes (if you don’t have a soup button just use the pressure cook/manual button). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
5. Stir well. If needed, salt and pepper to taste. 
6. Serve: Ladle into bowls and top each bowl with a handful of croutons. Serve and enjoy!

Notes/Tips

• You can serve this with a side of buttered bread, dinner roll or cornbread with honey butter.
• This recipe can be gluten-free if you forego the croutons. This recipe is dairy free.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot or halve the recipe in a 3 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with minced dry onions are Instant Pot Shop The Pantry Casserole and Instant Pot Country Dinner.

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5 More Instant Pot Soups to Love…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.