Ingredients:
3 dried ancho chilies, stemmed, seeded, and torn into pieces (I substituted Guajillo chili pods)
1 can (14.5 oz) crushed tomatoes (I substituted petite diced tomatoes with hatch green chilies)
1 yellow onion, roughly chopped
3 cloves garlic
6 cups chicken stock (divided)
2 tablespoons olive oil
2 lb. boneless skinless chicken thighs (take off any fatty parts)
1 teaspoon cumin
1 teaspoon dried oregano, preferably Mexican oregano
¼ teaspoon chili pepper
Kosher salt and freshly ground pepper
3 bay leaves
For serving:
Avocado slices, crumbled cotija cheese, crushed blue corn tortilla chips, chopped fresh cilantro leaves, and sour cream
Directions:
After tearing the chilies put the torn pieces in a heat proof bowl with bowling water and let soak for 10 minutes.
In a blender or food processor, combine the chilies, crushed tomatoes, onion, garlic, and 1 cup of the chicken stock. Blend until smooth.
Select sauté on the instant pot and heat the oil. Brown the chicken on both sides for 3 minutes per side. You might have to work in batches. After your chicken has browned transfer to a plate. Press cancel on the instant pot to reset it.
Add the chile puree, cumin, oregano, ½ teaspoon ground chili pepper (if you like it a little spicy) 1 teaspoon salt and ½ teaspoon pepper to the pot and stir to combine. Add the chicken back to the pot and add remaining 5 cups chicken stock and the 3 bay leaves. Lock the lid in place and turn the valve to sealing. Press the soup button setting and set the cook time for 20 minutes at high pressure. (please note, sometimes the instant pot needs to come up to the proper pressure and this could take anywhere from 10-40 minutes) When I was cooking this meal I had to stop to run an errand and didn’t realize this process to the instant pot and it caused me to be a little late. When the instant pot comes to proper temperature it beeps once and then starts the timer counting down. When it is fully done it beeps multiple times and then it starts its automatic steaming release stage.
Let the steam release naturally for at least 15 minutes, before turning the valve to venting to quick-release any residual steam (please make sure you use oven mitts to release the steam). Carefully remove the lid and discard the 3 bay leaves (do this now or they sink into the mixture and you can’t find them) I know this because that is what happened to me, hahahaha!
Ladle the soup into bowls and top with avocado, cheese, sour cream, tortilla chips, fresh cilantro. Serve right away.
Please view my video to watch the cooking process.
This recipe is from Everyday Instant Pot by Alexis Mersel. To purchase see link below.