Pressure Cooker Chicken with Chickpeas, Tomatoes, and Chorizo | Love2Feed

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 8 ounces Spanish-style chorizo, cut into 1/2-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