We tried this recipe: https://cooking.nytimes.com/recipes/1020110-pressure-cooker-chipotle-chicken-pozole?smid=ck-recipe-iOS-share We used all of the chipotle sauce in the 7 oz can of chile en adobo, but only 2 of the chipotle peppers (we froze the remaining peppers). We substituted half of the skinless, boneless chicken with chicken breast (3 thighs, 2 breasts), but we may reduce the amount of total chicken to 2 lb (from 2.5 lb) – 2 thighs, 2 breasts – to create a brothier stew. At the end of cooking, we added 2 tsp apple cider vinegar and a dash of sugar. We garnished with shredded red cabbage, chopped cilantro, and lime wedges. (Nov. 2021)
Cooking Adventures 