Pressure Cooker Spicy Chickpea Soup

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1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 cup carrots, chopped
5 garlic cloves, minced
4 ounces Spanish chorizo, diced
2 1/2 cups water
2 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 cups dried chickpeas (garbanzo beans)
2 bay leaves
3 whole cloves
6 cups chopped escarole or swiss chard
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper or 1 Tbs smoked paprika and 1/4 tspchipotle powder
Preparation
1. Heat a 6-quart pressure cooker over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and chorizo; sauté 2 minutes. Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Discard bay leaves & cloves. Add escarole/chard and remaining ingredients, stirring just until escarole wilts. Serve immediately.