This went rather well, so it should be shared. This is another Instant Pot recipe.
The ingredients aren't too complicated:
- 2 chicken thighs, well coated in salt and pepper.
- 2 celery ribs, chopped into thin bits
- 2 green bell peppers, diced (no cores)
- 1 onion, diced
- Salt & pepper to taste
- ~1/4 cup green salsa
- Chicken stock
- ~1 tbsp corn starch
Started with the celery, peppers, and onions in the pot on sauté with some salt and pepper until softened.
As they were going, I also put the chicken thighs in skin-side down to brown that up a bit.
As the veggies were soft, I put the corn starch on them and stirred them around.
When a fond was forming from the veggies and chicken, I added enough chicken stock to deglaze the pot. After that, I added the salsa and the rest of the chicken stock (enough to just cover the chicken) and stirred everything together.
I then put the lid on the pot, made sure the pressure valve was "closed", and set for Soup.
When all was done, I just ladled it into bowls and crushed some tortilla chips on top.
And I think this one was a winner.
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