Why You’ll Love these Spicy Chorizo Pressure-Cooked Mustard Greens
When you first taste these spicy chorizo pressure-cooked mustard greens, you’ll wonder how you ever lived without them in your weekly rotation. The rich, smoky flavor of chorizo perfectly balances the slight bitterness of mustard greens, creating a mouthwatering side dish that’s both nutritious and indulgent.
I’m obsessed with how the pressure cooker transforms these greens in just 15 minutes. The texture? Perfectly tender, not mushy.
And that kick from Frank’s hot sauce? Chef’s kiss.
What I love most is how these greens elevate any meal. Pair them with cornbread or serve alongside grilled meats. Divine.
What Ingredients are in Spicy Chorizo Pressure-Cooked Mustard Greens?
To make these incredible spicy chorizo pressure-cooked mustard greens, you’ll need just a handful of ingredients that work together beautifully. The smoky chorizo and bitter greens create this perfect flavor marriage that gets enhanced by a few simple seasonings. Nothing fancy required here, just good, solid ingredients that transform into something special when cooked under pressure.
- 1/4 pound chorizo sausage
- 1 pound mustard greens
- 1 cup low sodium beef broth
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 teaspoon Frank’s hot sauce
When shopping for these ingredients, quality really matters with the chorizo and greens. Look for fresh mustard greens with bright, crisp leaves—they should look perky, not wilted.
For the chorizo, I prefer the Mexican-style variety that’s uncured and comes in a package like ground meat, not the Spanish-style that’s more like salami.
Can’t find chorizo? Andouille sausage makes a decent substitute, though the flavor profile will shift slightly.
And while Frank’s is specified, any vinegar-based hot sauce will work in a pinch, though Frank’s does have that perfect tangy-spicy balance that works magic in this dish.
How to Make these Spicy Chorizo Pressure-Cooked Mustard Greens
The process starts with some simple prep work. Take your 1 pound of mustard greens and trim the leaves from the stems—those stems can be tough and bitter, so we’re discarding them entirely.
Once your greens are prepped, grab your pressure cooker and add the 1/4 pound of chorizo sausage to the bottom. Brown it with the lid off, letting all those spicy, smoky flavors develop. This step is vital because it creates the flavor foundation for the entire dish. Who doesn’t love that sizzling sound as the chorizo releases its gorgeous reddish oil?
Next, pour in 1 cup of low-sodium beef broth, making sure to scrape up any browned bits of chorizo from the sides and bottom of the pot—that’s pure flavor you don’t want to waste.
Begin adding your mustard greens, mixing some with the chorizo and broth mixture before adding the remainder. Don’t panic when you see the greens piled way above the maximum line of your pressure cooker, this is normal. Greens wilt down dramatically under pressure, shrinking to well below the line by the time they’re done cooking.
Seal your pressure cooker and set it for 15 minutes. When time’s up, cool the pressure cooker by streaming cold water over the lid (being super careful to avoid the vent), then safely open once the pressure has released.
For a faster and more consistent cooking experience, you could also use a premium stand mixer with a pressure cooker attachment instead of a traditional pressure cooker model. Many home chefs prefer using a KitchenAid Professional model for its power and versatility in the kitchen.
The final touch is what brings everything together. After draining the excess liquid (nobody wants soggy greens), season with 1/4 teaspoon of pepper, 1/2 teaspoon of garlic salt, and 1 teaspoon of Frank’s hot sauce.
This combination adds the perfect finishing kick to complement the smoky chorizo and slightly bitter greens. The seasoning step might seem small, but it’s what transforms this from a simple side dish to something guests will ask about.
What magic did you put in these greens? Just a little pressure cooking know-how and the perfect balance of spices.
Spicy Chorizo Pressure-Cooked Mustard Greens Substitutions and Variations
Making this recipe your own is half the fun of cooking! Don’t feel tied to chorizo – Italian sausage or even bacon works beautifully here. Not a fan of beef broth? Chicken or vegetable broth makes a fine substitute.
For the greens, I love trying collards or kale when mustard greens aren’t available. They offer similar heartiness with slightly different flavor profiles.
Want it spicier? Add red pepper flakes or swap Frank’s for Tabasco. Need it milder? Reduce the hot sauce or use smoked paprika instead.
For a complete meal, I’d toss in some white beans or serve with cornbread to soak up that flavorful broth.
What to Serve with Spicy Chorizo Pressure-Cooked Mustard Greens
When pairing these bold, spicy greens with other dishes, I’m always thinking about balance and complementary flavors. These greens need something hearty to stand up to their intensity.
A simple cornbread makes the perfect partner—its sweetness offsets the heat beautifully. Classic Southern dishes like fried chicken or smoked pork chops work wonderfully too.
Want something lighter? Try serving alongside roasted sweet potatoes or black-eyed peas for a complete meal with complementary textures.
Rice is another no-brainer. The mild grains soak up all that delicious chorizo-infused broth that might otherwise go to waste.
Final Thoughts
After experimenting with this recipe countless times, I’ve come to appreciate the beautiful simplicity of pressure-cooked mustard greens.
The way the peppery greens soften and absorb the rich, smoky flavor of chorizo creates something truly special in just 15 minutes.
What makes this dish remarkable is how the pressure cooker transforms tough greens into tender, flavorful bites.
The final seasoning with garlic salt and hot sauce? Pure magic.
Don’t you love recipes that turn humble ingredients into something extraordinary?
This is comfort food with a kick—perfect for weeknights when you need something nourishing, but your time and energy are running low.
Much like warming broth in a classic chicken noodle soup, these spicy greens provide that perfect combination of comfort and flavor that satisfies the soul.
For gatherings or game days, consider pairing these greens with a hearty nacho dip that can stay warm in your slow cooker while you enjoy the company.
