Quick Chicken and Bean Stew

By: Publications International

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, Publications International, 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 oz. rinsed, drained Great Northern beans
  • 15 oz. rinsed, drained black beans
  • 14 oz. crushed tomatoes
  • 1 onion, chopped
  • 1/3 cup chicken broth
  • 1 orange, juiced
  • 1 canned chipotle pepper in adobo sauce, minced
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 bay leaf
  • Fresh cilantro sprigs, for garnish
Instructions
  • Combine the chicken, beans, tomatoes, onion, broth, orange juice, chipotle pepper, salt, cumin and bay leaf in the Instant Pot®. Mix well.
  • Secure the lid and move the Pressure Release Valve to the Sealing position. Press Manual or Pressure Cook. Cook at High Pressure for 6 minutes.
  • When the cooking program is complete, natural release for 5 minutes, then quick-release the remaining pressure.
  • Press Sauté. Cook for 3 to 5 minutes, or until the stew thickens slightly, stirring frequently. Remove and discard the bay leaf. Garnish with cilantro.
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