Brothy Beans & Chicken

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4.8 / 5

SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

INGREDIENTS

2 ½ cups dried pinto beans, soaked overnight (12-24 hours)

Filtered water, enough to just cover beans by 2 inches

3-4 teaspoons sea salt (more to taste)

1 yellow onion, peeled and halved

4-6 cloves garlic, smashed

1 tablespoon dried oregano

1 tablespoon cumin

1 teaspoon chili powder

1 large sweet potato, peeled and cut into chunks

1 whole chicken (about 3-4 pounds)

Fresh dill or chives, for garnish

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FAVORITE TOPPINGS

Shredded cabbage slaw

Pickled onions (p. 241)

Roasted peppers or roasted vegetables

Cheese

Greek yogurt or sour cream

Sauerkraut (p. 332)

Fresh herbs or lime for serving

Print

Save

4.8 / 5

SERVES

6 PEOPLE

ACTIVE TIME

5 MINUTES

TOTAL TIME

45 MINUTES

This super easy recipe was developed by my cousin Kylee for the Instant Pot as a fast alternative to roast chicken and veggies. It was so good it had to be in the book! Soaked beans, vegetables, herbs, and a whole chicken cook together under pressure, creating their own rich stock and perfectly tender chicken. Just note that nursing mamas may want to ease beans into their diet to see how baby tolerates them (see note on p. 210).

- Torie

Method

After soaking the pinto beans, drain and rinse well.
Add the soaked beans to the Instant Pot. Pour in enough filtered water to just barely cover the beans. Add salt, onion, garlic, oregano, cumin, and chili powder. Add the sweet potato chunks on top of the beans.
Using a sharp knife or kitchen shears cut the chicken into quarters: remove the legs by cutting through the joints, then split the breast in half through the breastbone to make 4 pieces. Season with salt and pepper and place on top of sweet potatoes.
Secure the lid and set the Instant Pot to High Pressure for 25 minutes. Allow a natural pressure release for 10-15 minutes before opening.
Carefully remove the chicken and set aside to cool slightly. Once cool enough to handle, debone and shred the meat.
Night one: serve creamy bean bowls topped with shredded chicken and your favorite toppings. Next day: use leftovers to make some loaded burritos.
Beans and chicken keep well in the fridge in an airtight container for up to 4 days, or freeze up to one month for quick meals later.

TESTER’S NOTE

My growing boys love this and it sets us up for easy, healthy burrito fixings the next day.

- Kylee S.

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