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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
12 ounces skinned, boned chicken thighs or breast, cut into bite-size pieces |
1 cup chopped onion |
1 cup chopped red bell pepper |
1/4 cup chopped seeded jalapeno pepper |
1/4 cup chopped sun-dried tomatoes, packed without oil |
1 1/2 tablespoons chili powder |
1 tablespoon ground cumin |
2 teaspoons dried oregano |
1/4 teaspoon ground red pepper |
3 garlic cloves, minced |
3 cups boiling water |
1 cup dried pinto beans (about 6 ounces) |
1 cup chopped tomato |
1 cup fresh corn kernels (about 2 ears) |
1/2 teaspoon salt |
Directions:
1. Place a 6-quart pressure cooker coated with cooking spray over medium-high heat. Add chicken and onion; saute 2 minutes. Add bell pepper and next 7 ingredients (bell pepper through garlic); saute 1 minute. Stir in water and beans.
2. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust the heat to medium-high or level needed to maintain high pressure; cook 25 minutes. Remove from heat, and place pressure cooker under cold running water. Remove lid; stir in tomato, corn, and salt. Bring to a boil; cook, uncovered, 5 minutes, stirring frequently.
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