Ajiaco Colombiano (InstantPot Recipe) at AldermanFarms

Add 5 chicken thighs to the Instant Pot.

Pour in approximately 10-12 cups of water until it covers the chicken.

Turn on the Instant Pot to the sauté setting to warm the water while preparing other ingredients.

Add 1 stalk of celery, 1 onion, and 1 clove of garlic to the pot, leaving them whole for easy removal later.

Add a handful of cilantro and salt to taste into the pot.

Close the lid of the Instant Pot and ensure the valve is closed.

Set the Instant Pot to cook on high pressure for 15 minutes.

Once the timer goes off, release the pressure from the Instant Pot.

Remove the chicken thighs from the pot once pressure is released.

Slice 3 potatoes and cube 3 potatoes, then add them to the pot along with 4 ears of corn broken in half.

Add more salt and black pepper to taste, and a small amount of chicken bouillon for extra flavor.

Close the lid again and set the Instant Pot to cook on high pressure for 4 minutes.

Once the timer goes off, release the pressure again and open the lid.

Debone the chicken and add it back into the pot with the potatoes and corn.

Serve the soup in bowls and add chopped cilantro and heavy cream to taste.

Equipment Needed

Allergens