Pressure Cooker Chicken and Black Bean Chili
User Reviews
4.8
Pressure Cooker Chicken and Black Bean Chili
Description
Pressure Cooker Chicken and Black Bean Chili features dried pinto and black beans soaked overnight to ensure tenderness, cooked together with boneless skinless chicken breast, crushed tomatoes, chicken broth, and a blend of aromatics including onions and garlic. The spices—cumin, chili powder, oregano, salt, and black pepper—build a profoundly flavorful yet straightforward chili base. Cooking in a pressure cooker significantly reduces the usual cooking time needed to soften dried beans and integrate flavors.
The cooked chili presents a thick, mildly spicy tomato broth with chunks of tender chicken and soft beans that easily absorb the seasoning. Toppings such as sour cream, grated cheese, diced avocado, tortilla chips, and lime can be added for individual preference and additional texture and flavor brightness.
This chili offers a practical meal choice for gatherings or weeknight dinners, providing balanced protein and fiber. The recipe notes suggest quick soaking as an alternative to overnight soaking and highlight the chili’s suitability for freezing. The natural pressure release technique preserves texture and prevents foaming, making the dish suitable for reliable repeated preparation.
Ingredients
- 1 ¼ cup pinto beans dried
- 1 ¼ cup black beans dried
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- 4 cups chicken broth low-sodium
- ½ cup onion yellow or white, chopped
- 2 garlic finely minced, cloves
- 1 tablespoon cumin ground
- 1 ½ tablespoons chili powder
- 1 teaspoon oregano dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds chicken breast boneless skinless
- sour cream toppings, grated cheese, diced avocado, fresh, for garnish
- cheese
- avocado
- tortilla chips
- lime
Instructions
- Combine the dried beans in a bowl and cover with cool water by 2- to 3-inches. Soak overnight (8-12 hours). Drain and rinse. Read the note above the recipe for a quick-soak option if you haven't soaked the beans overnight.
- In a 6-quart or larger pressure cooker, combine the beans, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, oregano, salt and pepper. Stir to combine. Nestle the chicken in the liquid.
- Close and lock the lid of the pressure cooker. For electric pressure cookers, cook on high pressure for 22 minutes (for the InstantPot hit manual --> 20 minutes). For stovetop pressure cookers, cook on high pressure for about 19-20 minutes (start timing once high pressure is reached).
- Let the pressure cooker naturally release pressure for 10-15 minutes before releasing the rest under quick pressure. If it starts foaming/bubbling as you let out pressure, wait a few more minutes or just release in short bursts (for stovetop models, run cold water around the sides of the pressure cooker for a non-bubbling quick release).
- If for some reason the beans are not tender enough to your liking when you open the pressure cooker, take out the chicken and simply bring the pressure cooker back to high pressure (this will happen fast since the ingredients are piping hot) for a few more minutes. Release pressure the same way as described above.
- Shred the chicken breasts into pieces and stir back into the chili. Add additional salt and pepper to taste (very important!). Serve with toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges.
Notes
- Soaking dried beans overnight improves tenderness and cooking results but quick soak by pressure cooking for 5 minutes works as a substitute.
- Natural pressure release helps avoid foaming and bubbling during decompression; release pressure in bursts if needed.
- This chili freezes well, making it suitable for batch cooking and leftovers.
- Nutrition information applies to chili only and excludes optional garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 492kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 47g | 94% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 783mg | 33% |
| Fiber | 16g | 64% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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