Directions

1. Make the stew  Season both sides of the chicken thighs with the salt.

2. Put the oil into the Instant pot on set to sauté. Add the chicken skin side down and cook until the skin has some color, about 4 minutes (about the same time stovetop).
3. Add the onions, tomatoes, garlic, and spices to the pot, along with enough water to cover the chicken — about 4 cups. Affix the Instant Pot lid, cook for 30 minutes on high (medium heat, pot partially covered, 45-60 minutes stovetop).

4. Make the hogao or sofrito  Put the butter into a large skillet set over medium heat on the stove; when it melts add the onion, scallions, and tomatoes. Cook until the onions are golden and the sauce is thick, 10-15 minutes. Stir in the pipilongo powder and add salt to taste.

5. Finish the soup  Manually release the pressure. Add the yuca to the Instant Pot, set the heat to sauté, and cook for 10 minutes (medium heat and same time stovetop). Add the plantains and corn and cook for another 6-7 minutes or until the plantain is tender.

6. The chicken should be falling off the bone, so if you’d like you can remove the bones, but it’s not necessary. Stir the hogao into the stew, taste, and add more salt if needed.