This Instant Pot Colombian Chicken Corn and Potato Stew – Ajiaco Recipe was sponsored by Idaho Potatoes Commission. All opinions are my own. This post contains affiliate links.
Making soups and stews in the Instant Pot is so straightforward and crazy easy to do. Not only can you make this soup in half the time it takes traditionally, but the flavors are deeply infused for a great tasting meal any night of the week.
To make this traditional Colombian inspired chicken corn and potato stew, ajiaco recipe, try to find guascas for a more authentic flavor. If you’re unable to find it, the closest substitute is dried oregano, either way, you’ll end up with a brilliant tasting stew that everyone will enjoy.
Serve this with a bowl of rice on the side, avocado slices, capers if you’d like, cilantro, plus a squeeze of lime, and a few warmed tortillas to seriously enjoy this stew.
To get the best flavor in your recipes, look for fresh, quality ingredients within your budget. When selecting potatoes for a recipe, I always look for the Grown In Idaho Potatoes label, because I’m guaranteed to find quality potatoes that are approved by the Idaho Potato Commission. For this recipe, I used the baby Dutch yellow potatoes and baby reds grown in Idaho. They are perfect for this easy Instant Pot stew recipe, and keep up there shape beautifully during cooking, and the flavor is wonderful.
Stay Cozy and Enjoy!
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 - 5 cloves garlic, minced
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground pepper
- 4 cups chicken stock
- 1 1/2 cups water
- 2 pounds mixed Idaho Potatoes (such as baby Dutch yellow potatoes & baby reds), cut into bite-size chunks or left whole if small enough
- 2 to 3 ears fresh corn, cut into quarters, or 1 1/2 cups frozen corn kernels
- 1 bunch cilantro, with stems, finely chopped
- 1 bunch spring onions, diced
- 2 tablespoons dried guascas or oregano
- 2 - 3 pounds boneless, skinless, chicken breasts (left whole)
- To Garnish:
- Avocado slices
- Mexican crema or sour cream
- Lime wedges
Turn on the saute 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 saute setting.
Add in the chicken broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top).
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.
Remove the chicken breast, shred with a couple of forks, then return to the stew and gently mix in.
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.
If using frozen corn, make sure the corn is thawed before adding to the stew.
You can find guascas in most Latin-American markets; oregano is the closest substitute if you're unable to find it.
This Ajiaco recipe can be kept refrigerated for up to 5 days.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.