1cupcashews (soaked in water at least 4 hours then rinsed).Using a blender, blend with 2 cups of water to get cashew milk.
Salt and pepperto taste
Place the stainless steel inner pot inside the Instant Pot®, then put the chicken breast into the pot with 2 liters of water and a little salt. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 20 Minutes.
Once the Instant Pot® releases the pressure, the chicken is ready. Remove and allow to cool before shredding the chicken. Set the remaining broth aside.
Add a drizzle of cooking oil to the Instant Pot, press Saute and set time to 5 Minutes. Then add the onion and yellow chili pepper paste.
Add the shredded chicken, cashew milk, and the remaining broth. Stir.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 25 Minutes.
Once cooking is done, allow the pressure to release naturally for about 2 Minutes. Then press Cancel and turn the steam release handle to Venting.
Once all the pressure is released, open the lid and remove the chicken stew. Wash the pot and boil the eggs. To prepare them, put them in the pot with water, press EGG, close, and wait.
Serve the dish with a fistful of chopped pecans, half a potato, half an egg, and 1 olive.
For the yellow chili pepper paste:
Cut the chili peppers in half; remove the seeds and veins.
On the Instant Vortex control panel, press Bake, then set time to 10 Minutes and temperature to 355˚F (180˚C). Press Start.
When prompted by the fryer, add the peppers.
Once ready, remove the skin and put in the blender with a little water.