April 23, 2018 at 11:19 pm #812252
I have attempted to create a conversion, which I would like reviewed.
First off, here is the recipe for a Slow Cooker:
Chunky Chipotle Chicken Soup for Slow Cooker (from a Clean Eating magazine)
1 red onion (or yellow onion), peeled and cut into 8 wedges
1 red bell pepper (seeded and diced)
4 cloves garlic, peeled
1 tablespoon chipotle chiles in adobe sauce, chopped
4 (1 ½ lbs) new potatoes (scrubbed and each cut into 6 wedges)
300 grams (2 cups) grape tomatoes
20 ounces bone-in skinless chicken thighs (trimmed of visible fat)
½ cup low-sodium chicken broth
½ teaspoon ground cumin
1 tablespoon olive oil
¾ teaspoon salt
½ cup chopped fresh cilantro leaves
1 lime, quartered
SLOW COOKER DIRECTIONS:
1. To a 4-qt slow cooker, add onion, bell pepper, garlic and chipotle chiles. Stir to combine. Top with potatoes and tomatoes.
2. Heat a large nonstick skillet on medium-high. Add chicken and cook for about 2 minutes per side, until lightly browned. Transfer chicken to slow cooker.
3. To skillet, add broth, scraping up any browned bits with a spoon; pour broth over chicken.
4. Sprinkle with cumin.
5. Cover and cook on Low for 6-7 hours, or until chicken is no longer pink in center and falling off the bone. (Alternatively, cook on High for 3-3.5 hours.)
6. Gently remove chicken from slow cooker. Turn off heat and let stand, uncovered, for 15 minutes to absorb flavors and thicken slightly. (NOTE: Do not stir as vegetables are very tender.)
7. Debone chicken in large pieces. Divide chicken among serving bowls and top with vegetable mixture. Drizzle oil over top, dividing evenly.
8. Sprinkle with salt and cilantro and serve with lime wedges.
Here is my attempt at a conversion for cooking in an Instant Pot:
Chunky Chipotle Chicken Soup for 6-qt Instant Pot
It is advisable to lightly smash grape tomatoes prior to pressure cooking. Place washed grape tomatoes in a ziploc bag, seal it, and lightly press with a saucepan, just until the tomatoes burst. Pour burst tomatoes and any juice into pot when directed. Note that the 6-qt Instant Pot requires 1 cup of thin liquid to operate; however high-water-content ingredients also contribute to that liquid (the chicken, onion, bell pepper, chipotle chile, garlic, potatoes and grape tomatoes account for 6.6 cups of water per the USDA Nutrient Database).
1 Tablespoon olive oil or avocado oil
20 ounces bone-in skin-on chicken thighs
1 red onion (or yellow onion), peeled and diced
1 red bell pepper, seeded and diced
4 cloves garlic, peeled and lightly smashed
1 tablespoon chipotle chilies in adobe sauce, chopped
4 (1.5 lbs) new potatoes, scrubbed & each cut into 6 wedges
300 grams (2 cups) grape tomatoes, lightly smashed*
½ cup low sodium chicken broth
½ teaspoon ground cumin
¾ teaspoon salt
½ cup chopped fresh cilantro leaves, for garnish
1 lime, quartered, for garnish
1. For Instant Pot, press Saute button (use normal medium setting), and wait for Instant Pot window to say, “Hot”. Add oil, and allow to heat until shimmering.
2. With tongs, place chicken thighs skin side down in a single layer without overlap. If they all don’t fit in one layer, brown the thighs in batches. Brown for 2 minutes, then turn and brown for 2 minutes on the other side. Remove browned thighs to a side dish and keep warm.
3. Add diced red onion to pot, and saute for 3 minutes. Then add diced red bell pepper, smashed garlic cloves, and chipotle chilie and sauce and saute for 2 minutes. (If using minced garlic, add that during last 30 seconds.) Make sure to scrape all the browned “bits” from the bottom of the pot, using a silicone or wood spoon. If the bits are stubborn, toss in a splash of white wine or sherry or vinegar to help deglaze.
4. Place wedges of new potatoes across top of aromatics.
5. Place lightly smashed grape tomatoes on top of potatoes, and pour any tomato juice into the pot, avoiding the outer edge of the pot.
6. Arrange the chicken thighs evenly across the top.
6. Pour ½ cup low sodium chicken broth around the outer edge of the inside of the pot (to help it reach the bottom, but leave tomatoes on top as much as possible).
7. Dust top of the chicken thighs with cumin.
8. Secure lid, with sealed vent. For electric pressure cooker, cook for 13-14 minutes at High pressure. (For stove-top pressure cooker, cook for 12 minutes at High pressure.)
9. After the pressure cooking stops, allow pressure to reduce naturally for 10 minutes, then quick release the rest of the pressure. However, if the steam released starts to sputter and spit out starch, shut the sealing valve and allow the pressure to reduce naturally for 5 more minutes before attempting a quick release.
10. Gently remove chicken from the pressure cooker. Allow pot to stay on “Warm” while you debone the chicken in large pieces, and divide the chicken pieces among the 4 bowls.
11. Season to taste: Add salt and pepper to taste. Do not be shy with the salt – taste as you add the salt, and stop when the broth goes from bland to full bodied and a little sweet.
12. Top the chicken with the vegetable/soup mixture. Sprinkle with salt and cilantro and serve with lime wedges.April 25, 2018 at 3:40 pm #871640
KrazeeBoutSteam – this is a very good conversion (nice touch consulting the USDA Nutrient database). I like that you layered the veggies on the bottom so that they can release their liquid while the cooker is trying to reach pressure.
Come back to let us know how it turned out!!
LApril 25, 2018 at 8:10 pm #879424
Thank you, Laura. It is reaching pressure as I type.April 25, 2018 at 10:19 pm #879444
Came out great, but I would change potatoes to 1″ dice for more even results. We ended up eating without the salt at the end, and sans cilantro as well. We ate all 3 chicken thighs, and will pressure cook additional thighs (Perdue packs 3 thighs/pack) to eat the leftovers.
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