Quick Chicken and Bean Stew

By: Instant Pot Recipe Collection Cookbook

Quick Chicken and Bean Stew
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4-6 servings, bay leaf, black beans, boneless skinless chicken thighs, chicken broth, chipotle pepper in adobo sauce, contributed, cook 11 min, crushed tomatoes, easy, fresh cilantro sprigs, great northern beans, ground cumin, main course, modern, onion, orange, prep 10 min, pressure cook, salt, sauté

prep icon Prep Time
10 min
cook icon Cook Time
11 min

serving icon Servings
4-6 servings
Ingredients
  • 1 lb boneless skinless chicken thighs
  • 15 ounces great northern beans
  • 15 ounces black beans
  • 14 ounces crushed tomatoes
  • 1 onion
  • 1/3 cup chicken broth
  • 1 orange
  • 1 canned chipotle pepper in adobo sauce
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 bay leaf
  • Fresh cilantro sprigs
Instructions
  • Combine chicken, beans, tomatoes, onion, broth, orange juice, chipotle pepper, salt, cumin and bay leaf in Instant Pot®; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  • When cooking is complete, use natural release for 5 minutes, then release remaining pressure.
  • Press Sauté; cook 3 to 5 minutes or until stew thickens slightly, stirring frequently. Remove and discard bay leaf. Garnish with cilantro.
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