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Quick Chicken and Bean Stew
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
6 servings
|
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 4 tsp chili powder
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 1 1/2 cups vegetable broth or water
- 30 ounces black beans
2 cans rinsed and drained - 1 large sweet potato peeled and cut into
1/2-inch pieces - 14 ounces diced tomatoes
1 can - 14 ounces crushed tomatoes
1 can
Optional toppings
- sour cream
- sliced green onions
- shredded Cheddar cheese
- tortilla chips
Ingredients
Optional toppings
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|
Instructions
- Press Sauté; heat oil in Instant Pot®. Add onion; cook 3 minutes or until softened. Add chili powder, garlic, salt, chipotle chili powder and cumin; cook and stir 1 minute. Stir in broth, scraping up browned bits from bottom of pot. Add black beans, sweet potato, diced tomatoes and crushed tomatoes; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
- When cooking is complete, press Cancel and use quick release.
- Press Sauté; cook and stir 3 to 5 minutes or until thickened to desired consistency. Serve with desired toppings.
- Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
- A helpful introduction explains the basics of Instant Pot® cooking along with creative tips and tricks that will make meal preparation a snap. Enjoy family favorites like One-Pot Chili Mac, Chipotle Pork Tacos, Hearty Chicken Chili, and Maple Spice Rubbed Ribs. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and Sweet Potato Curry. And don’t forget dessert! You can also make fabulous puddings, custards, even cakes and cheesecakes in your Instant Pot®!
- Includes pressure cooking time charts for common ingredients (meat, poultry, seafood, beans, grains, and vegetables).
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Very tasty. Used a bit of termuric instead of cumin. Added a bit if cocoa and a small bit of sugar at the end. Needed a bit of thickening with the cornstarch and cold water trick
I followed the recipe exactly and the chili was very flavourful. In the last stage when you are “thickening” the chili, I added some frozen corn for colour. Also, I didn’t have to “thicken” for more than a minute. I think the difference was that I used one big can of crushed tomatoes (it was all I had on hand). It really was delicious. I recommend it.
I was very surprised at how GREAT it was! I highly recommend making this chili!
At what piont do you ad water?
Quick and tasty!
Worked out really well! I added 1/3 small can of chipotle chilies instead of just chili powder tho.
Very good alternative to tegular chili on a cold day. Easy and quick. Making this for the third time!
This soup is EXCELLENT. I made one modification: Once I released the pressure, i spooned out a bowl full of soup then used the immersion blender to create a thick base and threw the bowl back in—love the consistency!
The Drop recipe leaves out the sweet potato entirely but I was able to correct this in the recipe by following the links.
This was a hit. I used 2 cans of petite diced tomatoes instead of using a can of crushed. Other than that, I think I followed it exactly. I’ll definitely make this again.
In the end I added a small can of tomato paste n little water n frozen corn. Also used one can of kidney beans n one can black bean. It’s easy n very tasty too.