6skinless chicken thighs and 6 skinless chicken legs
½cup (50 g)toasted sesame oil
Salt & pepper
500mlWaterwhich will become broth
2serrano chili peppersamount to taste
Optional for serving: Other accompaniments
In a blender or food processor, add the ingredients to make the Pipián de Acuyo to accompany the chicken: onion, garlic, serrano pepper, cilantro, hoja santa, pepitas and green tomato. Blend until a homogeneous mixture is obtained. Set aside.
Insert the stainless steel inner pot into the Instant Pot®. Add the chicken pieces along with the oil, onion, garlic, salt, chicken cubes and fill with water.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth, pressure level High, and set the time to 30 Minutes.
Once the time is up, press Cancel, turn the pressure handle to Venting and allow the pressure to release naturally. Remove 80% of the chicken broth and set aside.
Now, pour the pipián sauce into the Instant Pot® with the chicken. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth, set to High pressure, and set the time to 10 Minutes.
Once the time is up, press Cancel and turn the steam release handle to Venting and let the pressure release naturally. It’s ready when the float valve drops into the lid. Open the lid and add the zucchini in medium pieces and close the Instant Pot® again. It is not necessary that you turn it on again, the zucchini will cook with the warmth that the pipián still has.
Once ready, open the Instant Pot®. If you notice that your pipian is very dry, you can add a little more of the chicken broth that was set aside earlier.