{"id":22389,"date":"2017-08-20T06:00:04","date_gmt":"2017-08-20T12:00:04","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=22389"},"modified":"2020-05-02T23:35:45","modified_gmt":"2020-05-03T05:35:45","slug":"pressure-cooker-asopado","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-asopado\/","title":{"rendered":"Pressure Cooker Asopado"},"content":{"rendered":"

Asopado is a sort of a cross between soup and paella. This\u00a0Pressure Cooker Asopado is quick and easy to make in an Insta Pot and has a bright fresh flavor.\u00a0<\/em><\/p>\n

\"Pressure<\/p>\n

Making Aposado in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Pressure Cooker Aposado!<\/p>\n

This Pressure Cooker Asopado recipe is slightly adapted from a recipe sent to me by Felicia, a Pressure Cooking Today reader. Felicia posted a comment on my Pressure Cooking Today Facebook Page<\/a> saying she loves making Asopado in her pressure cooker.<\/p>\n

I’d never heard of Asopado before and Felicia was kind enough to email me her recipe. She said, \u201cI love converting my grandmother’s great Mexican food recipes to the pressure cooker.”\u00a0It sounded like a great recipe that my family and my readers would love, so I asked if I could share it with you. Luckily, she agreed.\u00a0<\/p>\n

After a quick search on the Internet I discovered that Asopado\u00a0is a traditional dish of the Caribbean. Sort of a\u00a0Latin American version of Spanish paella. A soupy chicken rice dish made with a sofrito.<\/p>\n

\"collage<\/p>\n

The Spanish word sofrito means to lightly fry something, In this recipe you fry a poblano chili pepper, onion and garlic. Then blend it with cilantro and olive oil to create a pesto-style paste (shown above). The fresh tasting, colorful paste is stirred into the Asopado after pressure cooking and it adds a bright fresh flavor to the soup.<\/p>\n

The recipe also uses Caldo de Tomate (shown above.) I was unfamiliar with Caldo de Tomate, but Felicia assured me that it is Knorr brand that is widely available. I bought my jar at Winco. It’s a powdered tomato and chicken bouillon that adds a nice flavor to the water in the recipe.<\/p>\n

\"Pressure<\/p>\n

I only used half of the sofrito in the soup recipe. You could add more to taste if you like. Felicia commented that the\u00a0sofrito mixture can be stored for up to a month and used wherever it would be tasty!\u00a0<\/span><\/p>\n

Leftover sofrito would be a great addition to my\u00a0Pressure Cooker Cilantro Lime Chicken Taco Salad<\/a> or my\u00a0Pressure Cooker Turkey Lentil Tacos<\/a>.\u00a0<\/em><\/p>\n

I hope you’ll give this recipe a try. Serve it on top of pressure cooker white rice<\/a>. Thanks so much Felicia for sharing it with us!<\/p>\n