Colombian Chicken Corn and Idaho® Potato Stew

Colombian Chicken Corn and Idaho® Potato Stew

Stacey Doyle
Food Blogger
Little Figgy Food

Yield: 4-6

A flavorful and easy to make Instant Pot stew recipe – Colombian Chicken, Corn and Idaho® Potato stew {Ajiaco recipe}. It's a hearty stew, full of Idaho potatoes, corn, shredded chicken and plenty of flavor!

See Stacey's full post here


To Garnish:


  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.