Mexican Chicken Stew

• 3 pounds chicken pieces, skinned
• 2 cups thinly sliced onion
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 3 (14.5-ounce) cans fat-free, lower-sodium chicken broth
• 4 garlic cloves, crushed
• 3 bell peppers, seeded and chopped
• 1 bay leaf
• 1 (15-ounce) can golden or white hominy, drained
• 2 tablespoons ground guajillo chile powder
• 1 1/2 teaspoons dried oregano
• 1/2 cup roasted unsalted pumpkinseed kernels
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced radishes
• 1/4 cup sliced scallions
• 1/2 cup crumbled queso fresco cheese

1. Combine first 8 ingredients (through bay leaf) in a 6-quart Instant Pot(R). Close and lock the lid of the Instant Pot(R). 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 broth mixture; cool slightly. Remove chicken from bones; cut chicken into bite-sized pieces. Discard bones.
2. Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to inner pot. Stir in chicken, hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat from surface of broth; discard.
3. Ladle stew into 8 bowls; top each serving evenly with pumpkin-seed kernels, cilantro, radishes, scallions, and queso fresco cheese.

chicken, onion, salt, ground black pepper, chicken broth, garlic, bell peppers, bay leaf, golden, ground guajillo chile powder, oregano, kernels, fresh cilantro, radishes, scallions, fresco cheese

Taken from www.myrecipes.com/recipe/instant-pot-mexican-chicken-stew (may not work)