Food Network has a simple and easy-to-follow recipe for pressure cooker chicken soup with an avocado tomatillo salsa. This recipe yields four to six servings.
To make Food Network's recipe, place 1 whole chicken, 8 cups chicken stock, the juice of 2 limes, 2 crushed garlic cloves and 2 tomatillos in a pressure cooker. Add 1 tablespoon dried chili powder, 1 teaspoon dried oregano, 2 ancho chiles, salt and freshly ground pepper. Cover, and cook for 25 minutes on full pressure over high heat. Remove the lid, add 4 cups hominy, and cook for three to five minutes. Taste, and adjust seasonings. Remove the chicken from the bone. Ladle the soup into bowls.
To make the salsa, combine 3 diced tomatoes, 1 diced avocado, 1 jalapeño, 1 diced red onion and 1 diced tomatillo. Add 3 tablespoons chopped fresh cilantro, 2 tablespoons olive oil and the juice of 2 limes and mix. Season with salt and freshly ground pepper. Serve the chicken soup with the salsa, diced onion, shredded lettuce, shredded cabbage and a squeeze of lime juice to taste. For more flavor, substitute the lime juice in the pressure cooker with 1 lime that has been left to dry and age. Cut in half, and place both halves in the pressure cooker to cook.