Tlalpeño Broth
Servings
6Servings
Servings
6Servings
Ingredients
  • 4lb chicken breasts2 kg
  • ½ onion½ to cook the chicken, ½ for the broth
  • 4 clovesgarlic 2 to cook the chicken, 2 for the broth
  • 2 ears of cornquartered
  • 1 pumpkincubed
  • 2 carrotscubed
  • 1 chayotecubed
  • 1cup quartered corn cobs
  • 6 dried chipotle chiliesdeveined
  • 4 medium saladette tomatoes
  • 4epazote leaves
  • Salt to taste
  • 1tbsp chicken bouillon powder
Instructions
  1. Place the chicken, onion, garlic and corn in the Instant Pot®; add water to the maximum capacity and salt to taste.
  2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 25 Minutes.
  3. When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid, shred the chicken breast and strain the broth. Set aside.
  4. Insert the stainless steel bowl into the Instant Pot®, press Saute. Add avocado oil and fry the tomatoes, onion, chili peppers and garlic. Once golden, add a little chicken broth and consommé powder.
  5. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 2 Minutes.
  6. When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and blend everything.
  7. Return the strained chicken broth to the pot, along with the vegetables (except for pumpkins), shredded chicken, add the tomato and chili broth, passing it through a strainer, the epazote leaves. Rectify salt.
  8. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to 5 Minutes.
  9. When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and add the pumpkins.
  10. Serve in a deep plate and add the accompaniments.