Instant Pot Sourdough Argentinian Locro Corn Stew with Bread Wedges

Name: Instant Pot Sourdough Argentinian Locro Corn Stew with Bread Wedges
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 8 oz (225 g) Spanish chorizo or Argentine chorizo, sliced into ¼-inch rounds, sliced into ¼-inch (6 mm) rounds; 1 whole (150 g) yellow onion, medium, diced into ½-inch cubes; 4 cloves (20 g) garlic, cloves, minced; 1½ cups (280 g) butternut squash, peeled and seeded, cut into ¾-inch (2 cm) cubes; 1½ cups (250 g) fresh corn kernels (or thawed frozen), fresh off the cob or thawed if frozen; ¾ cup (150 g) dried lima beans, soaked overnight, soaked in water for 8 hours or overnight, then drained; 3½ cups (830 ml) low-sodium chicken broth; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) smoked paprika; to taste kosher salt; to taste freshly ground black pepper; 6 oz (170 g) sourdough bread, 2–3 days old, cut into 8 wedges (about 1½ inches / 4 cm thick); 2 tbsp (30 ml) extra-virgin olive oil; ¼ cup (15 g) fresh cilantro, leaves, loosely packed, roughly chopped (optional)

From the MyKitchenBank Kitchen

A rustic one-pot Instant Pot stew inspired by Argentinian locro, loaded with corn, lima beans, squash, and chorizo, finished with crispy sourdough bread wedges toasted directly in the pot. The sourdough absorbs the savory broth while maintaining a golden crust, creating a deeply satisfying meal with the tangy complexity of traditional sourdough.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (about 2 cups stew per person with bread wedges)

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Ingredients

4 servings

8 oz (225 g) Spanish chorizo or Argentine chorizo, sliced into ¼-inch rounds, sliced into ¼-inch (6 mm) rounds
1 whole (150 g) yellow onion, medium, diced into ½-inch cubes
4 cloves (20 g) garlic, cloves, minced
1½ cups (280 g) butternut squash, peeled and seeded, cut into ¾-inch (2 cm) cubes
1½ cups (250 g) fresh corn kernels (or thawed frozen), fresh off the cob or thawed if frozen
¾ cup (150 g) dried lima beans, soaked overnight, soaked in water for 8 hours or overnight, then drained
3½ cups (830 ml) low-sodium chicken broth
1½ tsp (3 g) ground cumin
1 tsp (2 g) smoked paprika
to taste kosher salt
to taste freshly ground black pepper
6 oz (170 g) sourdough bread, 2–3 days old, cut into 8 wedges (about 1½ inches / 4 cm thick)
2 tbsp (30 ml) extra-virgin olive oil
¼ cup (15 g) fresh cilantro, leaves, loosely packed, roughly chopped (optional)

Equipment (5)

6-quart Instant Pot or larger
Instant Pot steamer rack (or trivet)
Large cutting board
Sharp chef's knife
Wooden spoon or silicone spatula

Steps

Before you start

Have all vegetables prepped and ready—the Instant Pot cooks quickly and you'll need to work fast
Use an Instant Pot (6-quart or larger) to avoid overflow when releasing pressure
Choose sourdough that is 2–3 days old so it has enough structure to toast without falling apart

1
Brown the chorizo
- Turn the Instant Pot to sauté mode on high heat.
- Add the sliced chorizo to the dry pot and cook for 2–3 minutes, stirring occasionally, until the edges are lightly browned and fat begins to render.
- You'll see the color deepen slightly at the edges.
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Ready when: Chorizo edges are lightly browned and fat has rendered
Tip: Don't fully cook the chorizo here—it will finish cooking in the stew and you want it to stay tender.
2
Sauté aromatics
- Remove the chorizo and set aside on a plate.
- Add the diced onion to the pot with the rendered fat and cook for 3–4 minutes over high heat, stirring occasionally, until the onion softens and becomes slightly translucent at the edges.
- Add the minced garlic and cook for 30 seconds more until fragrant.
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Ready when: Onion is softened and translucent at edges; garlic is fragrant
Tip: Stir constantly after adding garlic to prevent it from scorching.
3
Add spices and broth
- Sprinkle the ground cumin and smoked paprika over the onion mixture and stir constantly for about 30 seconds until the spices bloom and become fragrant.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
- Return the chorizo to the pot.
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Ready when: Spices are fragrant and broth is bubbling
Tip: Blooming the spices in fat releases their oils and deepens the flavor.
4
Add vegetables and beans
- Add the drained lima beans and butternut squash cubes to the pot.
- Stir well to combine.
- Do not add the corn yet—it cooks too quickly and would turn mushy.
- Turn off sauté mode and seal the Instant Pot lid.
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Ready when: Vegetables are evenly distributed
Tip: Soaked beans cook much faster under pressure than unsoaked; never skip the overnight soak.
5
Cook under pressure
- Set the Instant Pot to high pressure for 8 minutes.
- Once the pot reaches pressure (usually 1–2 minutes), the timer will begin counting down.
- Let it cook without interruption.
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Ready when: Timer reaches zero and Instant Pot beeps
Tip: Don't open the pot during cooking—this breaks the seal and adds cooking time.
6
Quick release and add corn
- When the timer beeps, carefully move the steam release valve to "venting" to quick-release the pressure.
- Wait 30 seconds for any remaining steam to escape, then carefully remove the lid (lift it away from you to avoid the escaping steam).
- Add the corn kernels and stir gently.
- Taste the stew and season with salt and pepper to your preference.
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Ready when: Pressure is fully released (no steam escaping) and lid opens easily
Tip: Quick-release can be forceful; direct the steam toward the back of your stove and stand clear.
7
Toast the sourdough wedges
- Turn the Instant Pot back to sauté mode on high heat.
- Working in batches if needed, place the sourdough bread wedges directly on top of the stew.
- The wedges should nestle into the hot broth.
- Let them cook for 2–3 minutes on one side until the bottoms turn golden brown and crispy.
- Using tongs, carefully flip each wedge and cook the other side for 1–2 minutes until the second side is also golden and the edges are crispy.
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Ready when: Sourdough wedges are golden brown on both sides with crispy edges
Tip: Don't overcrowd the pot—toast in two batches if necessary so the bread crisps rather than steams. Turn off heat immediately when done to prevent burning.
8
Finish and serve
- Turn off the sauté function.
- Drizzle the stew and bread with olive oil and scatter fresh cilantro over the top if using.
- Ladle the stew into bowls, placing one or two sourdough wedges in each bowl.
- Serve immediately while the bread is still warm and crispy.
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Ready when: Stew is hot and bread is ready to serve
Tip: Serve immediately so the sourdough maintains its crispy texture. The bread will gradually absorb the broth as you eat, creating a delicious contrast of textures.

Good to know

Tips

Soak your lima beans the night before—this halves the cooking time and ensures they cook evenly. If you're short on time, canned beans work well, but reduce the pressure-cooking time to 5 minutes.
The sourdough bread must be 2–3 days old (slightly stale) so it has enough structure to toast without falling apart. Fresh bread will absorb too much liquid and become soggy.
For a vegetarian version, omit the chorizo, use vegetable broth instead of chicken broth, and add 2 tablespoons of tomato paste and an extra teaspoon of smoked paprika for depth and smokiness.
The crispy sourdough wedges gradually absorb the savory broth as you eat—this is intentional and delicious. Serve immediately so the bread stays crispy.

Make ahead

You can prepare the stew completely (through step 6) up to 2 days ahead and refrigerate it in an airtight container. Reheat it in the Instant Pot on sauté mode on medium heat for 3–4 minutes until it reaches a simmer, then proceed with toasting the sourdough wedges before serving. Do not store the toasted bread wedges—toast them fresh when you're ready to serve.

Storage & reheating

Refrigerate the stew (without toasted bread) in an airtight container for up to 4 days. Reheat on the stovetop over medium heat or in the Instant Pot on sauté mode until steaming. Freeze for up to 3 months in freezer-safe containers; thaw in the refrigerator overnight and reheat as above. The sourdough bread wedges are best toasted fresh at serving time.

Substitutions

dried lima beans, soaked overnight → Canned lima beans (2 cans, drained and rinsed) or frozen lima beans. If using canned or frozen beans, skip the overnight soak and reduce high-pressure cooking time to 5 minutes instead of 8. Add canned/frozen beans during the quick-release step with the corn.
butternut squash, peeled and seeded → Kabocha squash, pumpkin, or zucchini cut into similar-sized pieces. Zucchini will be softer; add it with the corn during the quick-release step instead of at the beginning. Use the same weight.
Spanish chorizo or Argentine chorizo, sliced into ¼-inch rounds → Bacon (6 oz / 170 g, diced), andouille sausage, or skip for a vegetarian version and add 1 tsp smoked paprika. The smoky, spiced flavor is key to this stew. If omitting meat, increase paprika and add 1 tbsp tomato paste for depth.
sourdough bread, 2–3 days old → Crusty Italian bread, whole grain bread, or cornbread cut into wedges. Avoid very soft sandwich bread, which will disintegrate. Any bread with structure and crust will work; sourdough's tang complements the stew best.