Potato, Corn, And Chicken Stew

• 3 1/2 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 tablespoon olive oil
• 4 pounds bone-in chicken thighs, skinned (about 12 thighs)
• 1/2 cup chopped onion
• 1/2 cup thinly sliced carrot
• 1 1/2 cups water
• 2 1/2 cups finely shredded peeled baking potato
• 2 1/2 cups cubed peeled Yukon gold or red potato
• 1 1/2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup cubed peeled avocado
• 4 1/2 teaspoons capers

1. Place 1 cup of the broth and 1/2 cup of the corn in a food processor; process until corn is pureed.
2. Remove lid from a 6-quart Instant Pot(R). Press Saute, 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.
3. 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 pureed corn mixture, remaining 2 1/2 cups broth, and remaining 1 cup corn. Return chicken thighs to cooker. Turn cooker off.
4. 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 cooker; cool slightly.
5. 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 Saute, 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.

chicken broth, corn kernels, olive oil, chicken, onion, carrot, water, gold, fresh oregano, thyme, fresh cilantro, lime juice, salt, hot pepper, freshly ground black pepper, avocado, capers

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