1 1/2 cups whole grain sorghum
3 cups water
2 tablespoons vegetable oil
1 small yellow onion, diced (about 1 cup)
1 cup diced sweet red bell pepper
1/2 pound Mexican-style chorizo, casings removed, crumbled
1 large jalapeno pepper, seeded, minced
3 cloves garlic, minced
2 teaspoons mild chili powder
2 cups cubed zucchini
1/2 cup chicken broth or water
1 cup packed fresh spinach leaves, coarsely chopped
1 ripe avocado, peeled, pitted, sliced
1/4 cup crubled queso fresco or feta cheese
2 tablespoons chopped fresh cilantro
1. Combine sorghum and water in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 20 minutes. When cooking is complete, use a natural release method to depressurize. Press cancel. Drain the sorghum in a fine-mesh strainer and set aside. Wipe inner pot dry and replace.
2. Select saute and adjust to normal. Add oil to pot. When oil is hot, add onion, chorizo, bell pepper, jalapeno, garlic, and chili powder. Cook and stir until vegetables are softened, about 4 minutes. Add the butternut and broth and continue cooking for 5 minutes or until butternut begins to soften. Add cooked sorghum, zucchini, and spinach and stir to heat through and wilt spinach.
3. Make 4 wells in the sorghum mixture and carefully crack an egg into each well. Put the lid on the pot but do not secure and continue to cook on saute until eggs are cooked to desired doneness, about 5 minutes for softly set.
4. Divide sorghum hash and egss among 4 shallow serving bowls. Top with sliced avocado and sprinkle with cheese and cilantro.