One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker

• 1 tablespoon olive oil
• 1 1/2 cups onions, chopped
• 5 garlic cloves, minced
• 4 ounces spanish chorizo, diced
• 2 1/2 cups water
• 2 1/2 cups reduced-sodium fat-free chicken broth
• 1 1/2 cups dried garbanzo beans or 1 1/2 cups garbanzo beans
• 2 bay leaves
• 6 cups escarole, chopped
• 1 tablespoon sherry wine vinegar
• 3/8 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes (red pepper flakes)

1. Heat a 6-quart pressure cooker over medium-high heat.
2. Add oil to pan; swirl to coat. Add onion; saute 3 minutes.
3. Add garlic and chorizo; saute 2 minutes.
4. Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
5. Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
6. Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
7. Remove lid, directing steam away from you. Discard bay leaves.
8. Add escarole and remaining ingredients, stirring just until escarole wilts.
9. Serve immediately.

olive oil, onions, garlic, spanish chorizo, water, chicken broth, garbanzo beans, bay leaves, sherry wine vinegar, kosher salt, fresh ground black pepper, red pepper

Taken from www.food.com/recipe/one-hour-spanish-chickpea-soup-6-qt-pressure-cooker-512316 (may not work)