Circle B Kitchen
I've given you two recipes below; one for the "super quick" version using canned beans and below it, the "pretty quick" version using dried beans. The "pretty quick" recipe also includes chorizo, so if you'd like to use the "super quick" version and add chorizo, just reference the "pretty quick" version on adding that in. 😬
Serves 4-6
Super Quick Version...
3 cans pinto beans, rinsed and drained
1 medium red onion, chopped
1 red bell pepper, chopped
1 1/2 cups red salsa
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/2 cup water* (see note below)
2 tablespoons flour
1 teaspoon salt
1 ½ lbs boneless, skinless chicken thighs
*Note: a couple of readers have had issues with this burning before it is finished cooking. The half cup of water works fine in my instant pot, but to be on the safe side, I recommend starting with 1 cup of water or chicken broth. If after cooking you feel it is too liquid-y, just simmer it for a few minutes with the lid off. It will also thicken a bit as it cools.
Stir together beans, salsa, onion, bell pepper, chiles, flour, salt and water in the Instant Pot. Season chicken with salt and pepper, arrange on top of bean mixture. Secure the lid and set the valve to seal. Press manual and set it to 15 minutes, then let it naturally release pressure for 5 minutes.
Remove the chicken thighs to a cutting board and shred them with 2 forks. Return the shredded chicken to the pot and stir well. Cover partially with the lid and let this sit for 15 minutes or so. The sauce will thicken as it sits. At this point you can keep it warm with the "warm" function or serve. The longer it sits, the thicker the sauce will become. If you need to thin the sauce, add a little chicken stock.
Serve with small corn or flour tortillas for scooping, sour cream, cilantro, grated cheese and sliced avocado for topping.
Leftovers are wonderful served over rice and sprinkled with cotija cheese and cilantro!
The "Pretty Quick" Version
1/2 lb dried pinto beans, rinsed and drained
4 cups water
2 tsp salt
1/2 lb bulk Mexican chorizo (optional)
1 medium red onion, chopped
1 red bell pepper, chopped
1 1/2 cups red salsa (½ cup if using chorizo)
1 tablespoon chopped canned chipotle chiles in adobo sauce (omit if using chorizo)
2 tablespoons flour
1 cup water
Coarse salt and ground pepper
1 ½ lbs boneless, skinless chicken thighs
For serving:
small corn or flour tortillas
1/2 cup sour cream
¼ cup chopped fresh cilantro
sliced avocado
grated cheese
Place the rinsed pinto beans into the Instant Pot along with the water and salt. Secure the lid and seal the valve. Press Manual and then set to 25 minutes. Let the beans naturally release for 25 minutes. Taste for doneness and if not quite soft, place the lid back on, move the valve to seal and let them sit for another 5-10 minutes. The pressure valve should seal from the residual heat and continue to cook the beans. When done, drain the beans and set aside.
Press the saute function and if using the chorizo, add it to the pot. Use a spoon to break it up and cook until it is brown and mostly cooked through. Add the onion and red pepper to the pot and continue to saute for 2-3 more minutes. Press cancel.
Return the beans to the pan and add the remaining ingredients, except for the chicken. Stir to combine and then lay the chicken thighs on top and sprinkle with salt and pepper.
Secure the lid and set the valve to seal. Press manual and set it to 15 minutes, then let it naturally release pressure for 10 minutes.
Remove the chicken thighs to a cutting board and shred it with 2 forks. Return it to the pan and stir well. Cover partially with the lid and let this sit for 15 minutes or so. The sauce will thicken as it sits. At this point you can keep it warm with the "warm" function or serve. The longer it sits, the thicker the sauce will become. If you need to thin the sauce, add a little chicken stock.
Serve with small corn or flour tortillas for scooping, sour cream, cilantro, grated cheese and sliced avocado for topping.
Leftovers are wo