User Guide

YIELD 4 SERVINGS

PREP TIME 15-20 MINUTES

COOKING TIME 15 MINUTES

NON-ACTIVE COOKING TIME 10 MINUTES

TOTAL TIME 45 MINUTES

INGREDIENTS

Pressure Cooker 3





2 TABLESPOONS OLIVE OIL

1 LB BONELESS SKINLESS CHICKEN THIGHS

2 TEASPOONS SALT

2 LARGE CARROTS, DICED

2-3 STALKS CELERY, DICED

1 MEDIUM ONION, DICED

2-3 CLOVES GARLIC, MINCED

1 JALAPENO, DICED

8 OZ TOMATILLOS (ABOUT 34), SKINS REMOVED AND DICED

1 ⁄ 4 CUPS FRESH LIME JUICE

2 TABLESPOONS CILANTRO, MINCED

1 AVOCADO, PEELED, CORED AND DICED

4 CUPS CHICKEN STOCK



Set the pressure cooker to “Saute” and add the olive oil to

the bottom of the pot. Pat dry the chicken thighs and salt

them. When the oil is simmering, add the chicken thighs

and brown, turning once or twice. Add the carrots, celery,

onion, garlic, jalapeno and tomatillos and toss to combine.

Add the chicken stock, then close and lock the lid. Make

sure the pressure gauge is set to “Airtight”.

Cook the soup for 5 minutes and let the pressure release

naturally. Once the pressure has released, remove the

chicken thighs. When they are cool enough to handle, chop

into a large dice and add back to the soup. Stir in the lime

juice. Serve the soup with the fresh cilantro and diced

avocado on top.