Chicken Stuffed Avocados Recipe

Large Radish


To parboil the chicken: 2 cups (½ liter) water ½ chicken breast ½ tbsp salt For the mayonnaise: 1 egg ½ cup oil Salt and pepper to taste Drops of lemon 1 tsp mustard For the filling: ¼ cup cooked peas 1 cooked carrot, diced ‎ Mayonnaise Salt and pepper to taste Juice of one lemon

After incorporating the poultry, salt, and water into the Instant vessel from the stainless steel inner vessel. 

Choose the Soup/Broth setting and the 8-minute timer. Turn the handle to discharge the vapor at the end of the allotted time. 

After the pressure has been completely released, remove the chicken from the pot, shred it, and set it aside.

To make the mayonnaise, gradually incorporate the oil while blending the egg at the lowest speed. Subsequently, incorporate the remaining ingredients. Aside; set aside.

Combine all of the ingredients for the filling. Aside; set aside. To prevent discoloration, cut the avocados in half and soak them in lemon water.

After stuffing the avocados with the filling and placing them on a plate, garnish with lemon slices.