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Instapot Chicken, Black Bean and Green Chile Stew
The Instapot pressure cooker is an amazing device for making flavor-packed stews in very short time. This recipe takes an hour start-to-finish.
- YIELD: Serves 4 to 6
- ACTIVE TIME:15 minutes
- TOTAL TIME:1 hour
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced (about 1 cup)
- 2 teaspoons ground cumin
- 2 (4-ounce) cans diced green chilies
- 8 ounces dried black beans
- Cilantro, washed, dry and roughly chopped
- 2 ½ pounds boneless skinless chicken thighs
- 2 tsp Chipotle Pepper in Adobe (optional)
- 1 quart low-sodium chicken stock
- salt and freshly ground black pepper
- Reduced Fat Sour cream, for serving
- Lime wedges, for serving
- Add the oil to the instapot. Push the sauté button and heat the oil for a minute. Add the onions and cook, stirring, until softened, about 3 minutes. Add cumin and stir for about 30 seconds. Add chilies, dried black beans, half the cilantro, chicken thighs, Chipotle Pepper in Adobe, and broth. Stir to combine.
- Put the Instapot lid on, make sure the valve is in the sealing/pressure cooking position. Press the Manual or Pressure Cook button then use the + button to set to 40 minutes. After the pressure cooking time has finished, release the pressure: Keep your face and hands away from the steam as it’s released, use a utensil to turn the valve from sealing to venting to release the pressure, wait till the steam subsides then open and remove the lid.
- Using tongs, transfer chicken pieces to a bowl. Return beans to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken slightly.
- Stir chicken into beans, season to taste with salt and pepper, stir in the remaining half of chopped cilantro, and serve, with sour cream and lime wedges for seasoning if desired.