Why This Recipe Works
- A pressure cooker will get your chicken fall-off-the-bone tender in just about the same time as it takes to cook the black beans.
- Minimal ingredients and only a few steps make for an easy, one-pot, ready-in-under-an-hour meal packed with flavor.
My wife has taught me many things, but few as mind-blowing and useful as this five ingredient, one pot, 30-minutes Colombian chicken stew with potatoes and tomatoes. It works like this: Add chicken, potatoes, fresh tomatoes, sliced onion, and bay leaves to a pressure cooker. Seal the lid and heat it. As the tomatoes and chicken heat, they give off liquid which in turn cooks the potatoes while the onions add flavor to the whole thing. Because the high heat of a pressure cooker cooks so efficiently, you end up with spoon-tender chicken and potatoes in an intensely flavored broth all in 30 minutes or less. How do you like that!
The concept of using minimal, but carefully selected ingredients and relying on the pressure cooker to extract flavor while cooking them was an intriguing one, so I decided to try my hand at coming up with a few more one-pot meals in a similar style, this time using a combination of chicken and various legumes. It provides dinner for four with inexpensive ingredients, a few minutes of actual labor, one pot on the stove, and all in about one hour start to finish.
This dish is a variation on a common theme: beans and smoked pork. As I discovered last year, black beans actually benefit from not soaking, which makes them an ideal candidate for a fast recipe like this. I start by sautéing some sliced smoked andouille sausage in olive oil in my pressure cooker before adding some chopped onions and a big dash of cumin. Next, I add a can of diced Hatch chiles (regular diced green chiles will work fine if you can't find Hatch), my black beans, my chicken, some homemade or store-bought low-sodium chicken stock, and the stems from a small bunch of cilantro.
I seal it all up and bring it to high pressure. Since we're starting from raw dried beans, it takes a bit longer than the lentil version I developed. About 40 minutes on high pressure does the trick. The chicken in this version ends up cooking to the point where it pretty much falls off the bone no matter what you do with it, so rather than trying to keep it in larger pieces, I decided to shred it before stirring it back into the finished pot.
A handful of chopped cilantro, some lime wedges, and a dollop of sour cream and you've got yourself one heck of a stew.
Quick and Easy Pressure Cooker Chicken and Black Bean Stew Recipe
Black beans are stewed in the pressure cooker with spicy Hatch chiles, smoky andouille sausage, and fall-off-the-bone tender chicken legs.
1 tablespoon vegetable oil
8 ounces smoked sausage, such as andouille or kielbasa, sliced into 1/4 inch disks
1 medium onion, diced (about 1 cup)
2 teaspoons ground cumin
2 (4-ounce) cans diced green chiles (preferably Hatch)
8 ounces dried black beans
12 stems cilantro, leaves roughly chopped, stems tied together with a piece of kitchen twine
4 chicken legs, divided into thighs and drumsticks (about 2 pounds)
1 quart homemade or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
Sour cream, for serving
Lime wedges, for serving
Heat oil in a pressure cooker over medium-high heat until shimmering. Add sausage and cook until starting to crisp around edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes longer. Add cumin and cook until fragrant, about 30 seconds. Add chiles, dried black beans, cilantro stems, chicken, and stock. Season gently with salt and pepper and stir to combine.
Seal pressure cooker and bring to high pressure. Cook for 40 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Using tongs, transfer chicken pieces to a bowl. Discard cilantro stems. Return beans to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken from bones and discard skin and bones.
Stir chicken into beans, season to taste with salt and pepper, stir in half of chopped cilantro, and serve, passing sour cream, lime wedges, and remaining cilantro at the table.
Electric or stovetop pressure cooker
- Chicken Chile Verde Pressure Cooker Recipe
- Easy Pressure Cooker Chicken and Chickpea Masala Recipe
- 30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo Recipe
- Quick and Easy Pressure Cooker Chicken, Lentil, and Bacon with Stewed Carrots Recipe
- Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe
- Better Pressure Cooker Butter Chicken Recipe
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 7g||26%|
|Total Sugars 3g|
|Vitamin C 24mg||118%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|