More tacos, pressure cooker chicken.

I love this pressure cooker.  It feels like magic every time I use it.

First make the chicken and broth.  Skin 4 chicken thighs and dredge in flour.  Brown in 1 tbsp olive oil in pressure cooker.  Add one chopped onion, 2 peeled and sliced carrots, 2 chopped celery stalks, 1 bay leaf, a little salt and thyme.  Add 1 quart water.  Bring to pressure and cook 10 minutes.  Let cool on its own.  Strain and save broth.  Shred chicken and set aside.

Now broil 6 tomatillos with 2 serranos until charred.  Put in food processor.   Saute 1 chopped onion in 1 tbsp oil for 10 min. Add 2 chopped garlic cloves and saute 1 minute.  Add to food processor and process.  Heat 1/2 tbsp oil.  Add tomatillo mixture and saute 5 minutes.  Add 1 cup chicken broth.  Stir and simmer, partially covered for 10 minutes.  Season with 1/4 cup chopped cilantro and salt.  Add 2 cups shredded kale and cook for about 10-15 minutes.  Add the shredded chicken and cook about 10 minutes longer.  Serve with corn tortillas and queso fresco.