Potato, Corn, and Chicken Stew

ACTIVE 15 MIN. - TOTAL 50 MIN.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place 1 cup of the broth and ½ cup of the corn in a food processor; process until the corn is pureed.

Step 2

2. Place 1 tablespoon of the oil in the inner pot of Instant Pot. Press SAUTÉ. When oil is shimmering, add half of the chicken; cook 5 minutes, browning on both sides. Repeat procedure with the remaining half of the chicken. Remove the pot from the cooker; remove the drippings and chicken from the pot.

Step 3

3. Return pot to cooker. Add remaining 1 tablespoon oil. Add the onion and carrot; cook, stirring constantly, 2 minutes. Stir in 1 ½ cups water, potatoes, oregano, and thyme. Stir in the pureed corn mixture, remaining 2 ½ cups broth, and remaining 1 cup corn. Return chicken thighs to cooker.

Step 4

4. Lock the lid; turn the Pressure Valve to SEALING. PRESSURE COOK (HIGH pressure) for 23 minutes. Open the cooker using Quick Pressure Release. Remove the chicken from the cooker.

Step 5

5. Remove the bones from the chicken, and discard. Shred the chicken. Return the shredded chicken to the cooker. Stir in the cilantro, lime juice, salt, pepper sauce, and black pepper. Press SAUTÉ; cook, uncovered, 5 minutes, stirring often. Ladle the stew into bowls; top with the avocado and capers.