Heat 1 tablespoon oil in the pressure cooker and add the onions, cook over a medium heat, stirring frequently until the onions have softened and are beginning to colour. Add the garlic and continue to cook for 1 minute, then remove the onions and garlic from the cooker and set aside.
Heat 1tablespoon oil in the cooker and brown the pork in batches over a high heat adding more oil as required. Once the pork is browned, remove from the cooker and add it to the onions.
Once all the pork has been browned add the chorizo to the pan and cook until beginning to colour, then stir in the paprika and cook for 1 minute, stirring constantly.
Add the red wine to the cooker, stirring well to scrape out all the caramelised juices from the bottom of the cooker. Bring to the boil and allow to bubble for a minute or two.
Return the meat and onions to the pressure cooker, add the tomato purée, chopped tomatoes and stock, thyme and bay leaves.
Close the pressure cooker and bring up to high pressure. Lower the heat to maintain the pressure and cook for 20 minutes. Remove from the heat and allow the pressure to drop slowly before opening. Season to taste. Serve garnished with extra thyme if desired.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)