Quick Chicken and Bean Stew
Hearty Chicken Chili
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 1 Jalapeno pepper minced
- 1 clove garlic minced
- 1 1/2 tsp chili powder
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 cup chicken broth
- 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
- 15 ounces hominy 2 cans, rinsed and drained
- 15 ounces pinto beans 1 can, rinsed and drained
- 1 tbsp all-purpose flour (optional)
- chopped fresh cilantro (optional)
Ingredients
|
Instructions
- Press Sauté; heat oil in Instant Pot®. Add onion; cook and stir 3 minutes or until softened. Add jalapeño, garlic, chili powder, salt, cumin, oregano, black pepper and red pepper flakes, if desired; cook and stir 30 seconds. Stir in broth; cook 1 minute. Add chicken, hominy and beans; 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 10 minutes, then release remaining pressure.
- For thicker chili, stir
1 tablespoon flour into3 tablespoons cooking liquid in small bowl until smooth. Press Sauté; add flour mixture to chili. Cook about 5 minutes or until chili thickens, stirring occasionally. Garnish with cilantro.
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