Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion diced
• 4-5 cloves garlic, minced
• 4 cups chicken stock
• 1½ cups water
• 2 pounds mixed Idaho® potatoes (such as baby Dutch yellow potatoes & baby reds), cut into bite-size chunks or left whole if small enough
• 2 to 3 ears fresh corn cut into quarters, or 1½ cups frozen corn kernels (omit to keep recipe Whole 30 compliant)
• 2 tablespoons dried guascas or oregano
• 1 bunch cilantro, with stems, finely chopped
• 1 bunch spring onions, diced
• 1 tablespoon coarse salt
• 1 tablespoon freshly ground pepper
• 2-3 pounds boneless skinless chicken breasts (left whole)

To Garnish:

• avocado slices
• cilantro
• lime wedges
• capers
• Mexican crema or sour cream

Directions:

1. Turn on the sauté function on your Instant Pot and add olive oil. Add in the onion and garlic. Cook until the onions are soft, about 5 minutes. Turn off the sauté setting.
2. Add in the broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top).
3. Close the lid and turn the valve to sealing. Turn on the the soup setting and cook (30 minutes). Once finished cooking allow to depressurize. Switch the valve to venting to allow it to finish depressurizing, carefully open the Instant Pot.
4. Remove the chicken breast, shred with a couple of forks, then return to the stew and gently mix in.
5. Serve this Instant Pot Colombian Chicken Potato and Corn stew, garnish with your choice of avocado slices, fresh cilantro, lime wedges, capers and sour cream if desired.