- 1 1/4 cup dried pinto beans (about 10 ounces)
- 1 1/4 cup dried black beans (about 10 ounces)
- 28-ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1/2 cup chopped yellow or white onion
- 2 garlic cloves, finely minced
- 1 tablespoon ground cumin
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- Toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges
- Combine the dried beans in a bowl and cover with cool water by 2- to 3-inches. Soak overnight (8-12 hours). Drain and rinse. Read the note above the recipe for a quick-soak option if you haven’t soaked the beans overnight.
- In a 6-quart or larger pressure cooker, combine the beans, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, oregano, salt and pepper. Stir to combine. Nestle the chicken in the liquid.
- Close and lock the lid of the pressure cooker. For electric pressure cookers, cook on high pressure for 22 minutes (for the InstantPot hit manual –> 20 minutes). For stovetop pressure cookers, cook on high pressure for about 19-20 minutes (start timing once high pressure is reached).
- Let the pressure cooker naturally release pressure for 10-15 minutes before releasing the rest under quick pressure. If it starts foaming/bubbling as you let out pressure, wait a few more minutes or just release in short bursts (for stovetop models, run cold water around the sides of the pressure cooker for a non-bubbling quick release).
- If for some reason the beans are not tender enough to your liking when you open the pressure cooker, take out the chicken and simply bring the pressure cooker back to high pressure (this will happen fast since the ingredients are piping hot) for a few more minutes. Release pressure the same way as described above.
- Shred the chicken breasts into pieces and stir back into the chili. Add additional salt and pepper to taste (very important!). Serve with toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges.
The jury’s out whether or not soaking beans is necessary but from my experience with this chili, soaking definitely helps make for a more tender, less crunchy bean in the finished chili. If you haven’t planned ahead (story of my life!) and soaked the beans overnight, the pressure cooker can do a mean job of “quick soaking” the beans. I usually throw 4 cups of water for every 1 cup of beans in the pressure cooker (don’t fill the pressure cooker more than halfway) and cook on high pressure for 5 minutes (in an electric pressure cooker) or 4 minutes in a stovetop pressure cooker. Naturally release for 10-15 minutes before quick releasing the rest of the pressure (if it bubbles and foams through the vent while releasing pressure, wait a few more minutes or release in quick bursts). Drain and rinse the beans before using in the recipe.
This chili freezes superbly well.