This chunky, creamy soup recipe is made simple with the pressure cooking power of your Instant Pot. Add this to your list of weeknight chicken recipes.
How to Make It
Place 1 cup of the broth and 1/2 cup of the corn in a food processor; process until corn is puréed.
Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 1 1/2 teaspoons of the oil. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from cooker. Repeat procedure with remaining half of chicken; remove from cooker. Carefully remove inner pot from cooker. Remove drippings from inner pot.
Return inner pot to cooker. Add remaining 1 1/2 teaspoons oil to cooker. Add onion and carrot; cook, stirring constantly, 2 minutes. Stir in 1 1/2 cups water and next 4 ingredients (through thyme). Stir in puréed corn mixture, remaining 2 1/2 cups broth, and remaining 1 cup corn. Return chicken thighs to cooker. Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release (page 4). Remove chicken from cooker; cool slightly.
Remove chicken from bones, discarding bones. Shred chicken into bite-sized pieces. Return shredded chicken to cooker. Stir in cilantro and next 4 ingredients (through black pepper). Turn cooker off; press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 5 minutes, or until thoroughly heated, stirring frequently. Ladle stew into 9 bowls; top with avocado and capers.
