Chicken Soup with Black Beans in a Pressure Cooker

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Soup with Black Beans in a Pressure Cooker

Ingredients

Vegetable Oil - 1 tablespoon
Semi-Smoked Sausage - 8.8 oz
Onion - 1 head
Ground Cumin - 2 teaspoons
Ground ancho chili pepper - 2.1 oz
Black Tomatoes - 8.5 oz
Cilantro - 1 bunch
Chicken Thighs - 4 pieces
Chicken Broth - 1 qt
Salt - to taste
Ground Black Pepper - to taste
Sour Cream - to taste
Lime - to taste

Step by Step guide

Step 1

Heat the oil in the pressure cooker over medium heat. Add the sliced sausage and sauté until crispy on the edges, about 2 minutes. Add the chopped onion and cook, stirring, for about 3 minutes. Add the cumin and continue to cook for about 30 seconds. Then add the chili pepper, dried black beans, tied cilantro stems, pieces of chicken, and pour in the broth. Season with salt and pepper, and mix well.

Step 2

Seal the pressure cooker tightly. Cook for 40 minutes. Cool the pressure cooker under cold running water (if using an electric pressure cooker, press the pressure release button) and open it. Using tongs, transfer the pieces of chicken to a bowl. Discard the cilantro stems. Let the beans cook for another 5 minutes until they reduce in volume and become stew-like in consistency. Meanwhile, shred the chicken, separating the meat from the bones and discarding the skin.

Step 3

Mix the chicken and beans, season to taste with salt and pepper, sprinkle with half of the chopped cilantro, and serve with sour cream, lime wedges, and the remaining cilantro.