Mexican Stew

I recommend charring the Poblano and Anaheim Peppers and putting them in a paper sack to steam. We'll peel off the charred skin and remove the seeds and stem. It takes a few minutes for them to steam so I'd do that first.

We're going to saute the chicken thighs in the InstantPot for a few minutes to get a little crust and to move the cooking process along. When the chicken has been quickly browned on both sides, we'll add in the onions, garlic and chopped jalapeno. I didn't bother charring the jalapeno.

You can go ahead and remove the skin from the Poblano and the Anaheims and if you think it's going to take you more than a couple of minutes you can hit cancel on the InstantPot so that you don't overcook your chicken.

Once you've cleaned up your peppers, you'll want to give them a quick chop.

Now it's everyone in the pool. We'll add the sliced sweet potatoes, the kale, the chicken stock, the diced tomatoes, the coconut milk and the chili powder, cumin and paprika.

Set the InstantPot to Pressure - High and set the timer for 7 minutes. We'll do a quick release when it'f finished.

You can prep your toppings while it's cooking.

I like to add sliced radishes, cilantro, a little goat cheese and sliced avocado.

Enjoy!