Instant Pot Chicken/Rice and Beans

Chicken/Rice and Beans

Chicken/Rice/Beans

Start by pressure cooking two chicken leg quarters with the poultry button (add 10 minutes if frozen) - I do bay leaves, some sofrito and recaito, a large (28oz) can of diced tomatoes, and a medley of dried chili peppers, then add stock until the chicken is submerged. Once that's done, remove the chicken and set aside to cool.

Throw a pound of dry beans into the remaining liquid, push the beans button. Once done, drain the beans BUT SAVE THE LIQUID!

Saute some onions and garlic and some other veggie (carrots, celery, leafy green, my favorite is okra) - set the sauteed veggies aside.

Then cook 3 cups of rice using the reserved cooking liquid.

By using the same liquid through the chicken, beans, and then the rice, the flavors are infused and concentrated throughout the entire dish.

Cut the chicken off the bone and dice it up, then mix the rice, beans, chicken, and veggies together.

Any remaining cooking liquid can be reduced into an amazing sauce, or saved (even frozen) to add a burst of flavor to any other recipe where you might use broth or stock.

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