Step 1

Select Sauté and preheat the pressure cooking pot. Add 1 tablespoon oil and sauté the pepper, onion and garlic until tender. Turn off pressure cooker.

Step 2

Transfer mixture to a blender. Add the cilantro and remaining 2 tablespoons of oil. Blend until the mixture has the consistency of pesto. Divide in half and set aside.

Step 3

Add water and Caldo de Tomate to the pressure cooking pot and stir to dissolve. Add chicken thighs.

Step 4

Lock lid in place, select High Pressure and 9 minutes cook time. When timer sounds, turn off pressure cooker and allow pressure to release naturally for 10 minutes, then do a quick pressure release.

Step 5

Carefully remove lid. Use a slotted spoon to remove chicken thighs to a cutting board. Cut chicken into large bite size pieces. Add half of the sofrito and apple cider vinegar to the liquid in the pressure cooking pot. Add diced chicken. Select Saute and simmer for 10 minutes.

Step 6

To serve: add a scoop of prepared rice to soup bowls and ladle soup over the top. Garnish with avocado.