Quick Chicken and Bean Stew
Quick Chicken and Bean Stew
| By : |
| Prep Time | 10 minutes |
| Cook Time | 11 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 lb boneless skinless chicken thighs cut into 1-inch pieces
- 15 ounces great northern beans (1 can) rinsed and drained
- 15 ounces black beans (1 can) rinsed and drained
- 14 ounces crushed tomatoes (1 can) preferably fire-roasted
- 1 onion chopped
- 1/3 cup chicken broth
- 1 orange juiced (about 1/3 cup)
- 1 canned chipotle pepper in adobo sauce minced
- 1 tsp salt
- 1 tsp ground cumin
- 1 bay leaf
- Fresh cilantro sprigs (optional)
Ingredients
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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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