Chicken Stuffed Avocados


  • 2 cups (½ liter) water
  • ½ chicken breast
  • ½ tbsp salt
  • 1 egg
  • ½ cup oil
  • Salt and pepper
  • Drops of lemon
  • 1 tsp mustard
  • ¼ cup cooked peas
  • 1 cooked carrot, diced
  • mayonnaise
  • Salt and pepper to taste
  • Juice of one lemon
  • Place the stainless steel inner pot inside the Instant Pot® and add the water, chicken, and salt. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 8 Minutes.
  • When the time is up, release the steam (by turning the handle). Once all the pressure has been released, open the lid, remove the chicken, shred, and set aside.
  • For the mayonnaise, blend the egg on the lowest speed, add the oil in a steady stream, and add the rest of the ingredients. Set aside.
  • For the filling, mix all the ingredients together. Set aside.
  • Cut the avocados in half and bathe in lemon to avoid browning.
  • Place the avocados on a plate, stuff with the filling, and garnish with lemon slices.
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