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Instant Pot Bobo de Frango (Brazilian Chicken Stew)
Instant Pot Bobo de Frango (Brazilian Chicken Stew)
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Delicious Brazilian chicken stew over rice with crispy potato sticks made quick and easy with an Instant Pot.
Ingredients:
  • 1 pound chicken tenders
  • 1 medium lime, juiced
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 yellow bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 cups yuca (cassava) roots, peeled and cut into 1-inch cubes
  • 1 medium tomato, seeded and diced
  • 1 cup coconut milk
  • 0.66666668653488 cup table cream
  • 1 cup evaporated milk
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 tablespoon dende oil (palm oil)
Instructions:
  • Season the chicken generously with salt and lime juice, then allow it to marinate while you prepare the vegetables.
  • Preheat a multi-functional pressure cooker (such as Instant Pot®) using the Saute function. Start by browning the chicken tenders in 2 tablespoons of olive oil for about 5 minutes. Once browned, set them aside. Then, saute the onion and bell pepper in the remaining tablespoon of olive oil until soft and translucent, about 5 to 7 minutes. Stir in the garlic until fragrant for about 1 minute. Finally, turn off the Saute function.
  • Place the chicken tenders back in the Instant Pot® along with chicken broth, yuca, and tomato, ensuring the chicken is fully covered in broth. Lightly season with salt. Secure the lid, set to high pressure for 35 minutes per manufacturer's instructions, and allow pressure to build for 10 to 15 minutes.
  • Carefully quick-release pressure following manufacturer's instructions for about 5 minutes, then unlock and remove the lid.
  • Shred chicken tenders using 2 forks. Turn on Instant Pot® and select low Saute function. Blend stew in the pot using an immersion blender. While blending, add coconut milk and table cream. Season with salt, then stir in shredded chicken, chopped cilantro, and palm oil.
  • Garnish with extra cilantro before serving.

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