30-Minute Pressure Cooker Chicken with Chickpeas, Tomatoes, and Chorizo

seriouseats.com

Emma Chan

2 tablespoons extra-virgin olive oil, plus more for serving

8 ounces Spanish-style chorizo, cut into ½-inch dice

1 medium onion, thinly sliced (about 1 cup)

1 tablespoon smoked Spanish paprika

2 (15-ounce) cans chickpeas, drained and rinsed

1 (28-ounce) can diced tomatoes, preferably fire-roasted (such as Muir Glen)

1 whole chicken (about 4 pounds), cut into 8 serving pieces, or a mix of bone-in, skin-on breasts, drumsticks, and/or thighs

2 cups homemade or store-bought low-sodium chicken stock

Kosher salt and freshly ground black pepper

2 teaspoons sherry vinegar

Chopped fresh parsley leaves, for serving

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