Chipotle Chicken and Pinto Bean Bowls

Chipotle Chicken and Pinto Bean Bowls

Pinto Beans:
1 lb. dry pinto beans
1 onion, diced
3 cloves garlic, minced
1 tsp. oregano
1 tsp. chili powder
8 cups chicken broth
1 Tbs. olive oil

Place beans, onion, garlic, chili powder, chicken broth, and oil into pressure cooker; set for 30 minutes on high setting. When timer goes off, use a natural release until all pressure is released from pressure cooker.

Chipotle Chicken:
1 Tbs. olive oil
8 boneless skinless chicken thighs, seasoned with salt and pepper
Kosher salt and freshly ground black pepper, to taste
1 cup chicken stock
2 Tbs. diced chipotle chilies in adobo sauce
1 Tbs. dark brown sugar
2 cloves garlic, minces
1 Tbs. chipped fresh cilantro
Zest and juice of 1 lime
Cornstarch slurry (1 Tbs. water combined 2 tsp. cornstarch)
Diced tomatoes, sour cream, cilantro, cheese, for garnish

With pressure cooker’s lid off, heat oil on high setting; when oil is hot, add chicken thighs, a few at a time, browning on both sides, until all thighs are browned. Add chicken stock, chipotle chilies, brown sugar, garlic, cilantro, lime zest, and lime juice to pressure cooker pot; lock lid into place and set for 8 minutes on high setting. When timer goes off, do a quick release to release all pressure from pressure cooker. With lid off, set pressure cooker to high setting, add slurry to pot and cook just until sauce is thickened. Serve chicken over warm pinto beans, garnished with tomatoes, sour cream, cilantro, and cheese, as desired.

Now You’re Cookin’,
Chef Alli

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