Chunky Chicken Chipotle Soup For 6-quart Electric Pressure Cooker

"I made conversions to TeresaS's slow cooker version of this recipe as found in a Clean Eating magazine so that I could prepare it in my 6-quart Instant Pot. Curiously, I found no other pressure cooker versions of this soup, mine appears to be the first. Some of the ingredients required special attention for pressure cooking, so I can claim ownership of this recipe with this technique. Pressure cooking tends to preserve nutrients lost during slow cooking, plus it is much faster. We are accustomed to low sodium meals, so we were happy without adding the extra salt at the end, and also omitted the cilantro (because we were hungry!). This is almost a stew. Twenty ounces of chicken thighs translated to 3 thighs, and the two of us ate all 3 thighs in one sitting. We still have a lot of the soup with potatoes and tomatoes, and will add additional pressure-cooked thighs to those leftovers. It is advisable to lightly smash grape tomatoes prior to pressure cooking. Place washed grape tomatoes in a ziploc bag, seal it, and lightly press with a saucepan, just until the tomatoes burst. Pour burst tomatoes and any juice into pot when directed. Note that the 6-qt Instant Pot requires 1 cup of thin liquid to operate; however high-water-content ingredients also contribute to that liquid (the chicken, onion, bell pepper, chipotle chile, garlic, potatoes and grape tomatoes account for 6.6 cups of water per the USDA Nutrient Database). Be careful about exceeding recommended volumes; if you like to “add extras”, you would be safer using an 8-quart pressure cooker. We ended up omitting the cilantro and lime wedges, and omitted the salt, as we are accustomed to low sodium recipes. Next time I would cut the potato in 1” dice (as I did the onion and bell pepper)."