Peggys Chicken Black Beans and Brown Rice Pressure Cooker Recipe

Peggys Chicken Black Beans And Brown Rice Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 15 minutes at HIGH pressure

• 2/3 cup dried black beans
• green bell pepper slices (optional).
• 4 boneless skinless chicken thighs (about 1 pound), cut into 1-inch pieces
• sea salt and freshly ground black pepper
• 2½ cups low-sodium chicken or vegetable broth
• 1 medium red or white onion, coarsely chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 2/3 cup converted long-grain brown rice
• 1 (10-ounce) can tomatoes with green chiles, undrained
• 2 tablespoons olive oil
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped green onions
• hot sauce, for serving.
• ¾ cup sour cream, for serving

Method

1. Rinse the beans in a colander and sort through to remove any rocks
2. Place in a bowl with water to cover by about 2 inches
3. If you have a green bell pepper, add a few slices to the water for flavor
4. Let stand, uncovered, 6 to 12 hours, or overnight
5. Drain well in a colander before using
6. Rinse beans with cold water and discard the pepper slices
7. Season the chicken with salt and pepper
8. In a 5- to 7-quart pressure cooker, combine the chicken, beans, broth, onion, celery, garlic, rice, tomatoes and their juice, and oil
9. Stir to combine
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 15 minutes
14. Remove the pot from the heat
15. Open the cooker with the Quick Release method
16. Be careful of the steam as you remove the lid
17. Taste for salt and pepper
18. Portion individual servings of the chicken, beans, and rice, sprinkle with the cilantro and green onions, and serve with hot sauce and sour cream on the side
19. If you have a nice flavorful green olive oil, drizzle a little over the individual servings

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