Asolado de Pollo (Heavy Chicken Soup, 1/23/19)
2 pounds boneless, skinless chicken thighs (cut into large chunks)
2 tbl olive oil
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon sea salt
2 tablespoons of Adobo Seasoning, divided*
1 (14.5-ounce) can diced tomatoes
1 1/2 cups uncooked medium grain rice
1 (15.5-ounce) can of Chicken Broth
4 cups water
1 cup small green olives stuffed with pimentos
1 can green peas
1 small sweet potato peeled and cut into 1/2” cubes (optional)
2 small potatoes, peeled and cut into 1/2” cubes (optional)
Salt and pepper to taste
Chopped Avocado slices
Set the Instant Pot to sauté. Pour some olive oil into the pot. Slice the chicken thighs into 1” pieces and season with adobo. Cook until slightly browned. Remove the chicken from the pot.
Add more olive oil and diced tomatoes. Mix in pepper, oregano, abobo, and olives. Cook for 2-3 minutes.
Add chicken broth and water. Stir.
Add chicken and peas.
If adding a sweet potato, do it now. This will help thicken the soup and give it a sweeter taste. Also add potatoes.
You may be close to the limit of a 6qt pot. If you exceed the limit, remove half of the potatoes and 1 cup of water from the ingredients list.
Set to pressure cook for 20 minutes.
When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
Stir, breaking up any pieces of sweet potato that may not have dissolved.
Serve and enjoy!