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["Place 1 cup of the broth and 1/2 cup of the corn in a food processor; process until corn is pureed.", "Remove lid from a 6-quart Instant Pot(R). Press [Saute], and use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in 1 1/2 teaspoons of the oil. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from cooker. Repeat procedure with remaining half of chicken; remove from cooker. Carefully remove inner pot from cooker. Remove drippings from inner pot.", "Return inner pot to cooker. Add remaining 1 1/2 teaspoons oil to cooker. Add onion and carrot; cook, stirring constantly, 2 minutes. Stir in 1 1/2 cups water and next 4 ingredients (through thyme). Stir in pureed corn mixture, remaining 2 1/2 cups broth, and remaining 1 cup corn. Return chicken thighs to cooker. Turn cooker off.", "Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release (page 4). Remove chicken from cooker; cool slightly.", "Remove chicken from bones, discarding bones. Shred chicken into bite-sized pieces. Return shredded chicken to cooker. Stir in cilantro and next 4 ingredients (through black pepper). Turn cooker off; press [Saute], and use [Adjust] to select ""More"" mode. Cook, uncovered, 5 minutes, or until thoroughly heated, stirring frequently. Ladle stew into 9 bowls; top with avocado and capers."]
