Name: Instant Pot Chipotle Chicken and Black Beans with Pickled Cabbage
Total time: 1 h
Ingredients: ½ cup white wine vinegar; 1 tablespoon sugar; 1 teaspoon ground coriander; 1½ cups shredded red cabbage; 4 (5- to 7-ounce) bone-in chicken thighs , trimmed; 1 tablespoon canola oil; 1 onion, chopped; 4 teaspoons minced canned chipotle chile in adobo sauce , divided; 3 garlic cloves , minced; 1 teaspoon minced fresh oregano or ½ teaspoon dried; ¾ cup chicken broth; 2 (15-ounce) can black beans , rinsed; 1 cup fresh cilantro , trimmed and cut into 2-inch lengths, divided

Instant Pot Chipotle Chicken and Black Beans with Pickled Cabbage

By America's Test Kitchen

Published on July 20, 2022

Time

1 hour

Yield

Serves 4

Ingredients

Pickled Cabbage

½ cup white wine vinegar 1 tablespoon sugar 1 teaspoon ground coriander 1½ cups shredded red cabbage

Chicken

4 (5- to 7-ounce) bone-in chicken thighs, trimmed1 tablespoon canola oil 1 onion, chopped 4 teaspoons minced canned chipotle chile in adobo sauce, divided3 garlic cloves, minced1 teaspoon minced fresh oregano or ½ teaspoon dried¾ cup chicken broth 2 (15-ounce) can black beans, rinsed1 cup fresh cilantro, trimmed and cut into 2-inch lengths, divided

Before You Begin

For a milder dish, omit the chipotle in step 6.

Instructions

for the pickled cabbage

Microwave vinegar, sugar, and coriander in medium bowl until steaming, 1 to 2 minutes; whisk to dissolve sugar. Add cabbage to hot brine and let sit, stirring occasionally, for 30 minutes. Drain cabbage and return to now-empty bowl; set aside for serving. (Pickled cabbage can be refrigerated for up to 3 days.)

for the chicken

Meanwhile, pat chicken dry with paper towels. Using highest sauté function, heat oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.

Add onion to fat left in pot and cook, using lowest sauté function, until softened, 3 to 5 minutes. Stir in 1 tablespoon chipotle, garlic, and oregano and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits.

Place chicken skin side up in pot, adding any accumulated juices, and spoon some cooking liquid over top. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to clean plate and discard skin, if desired. Tent with aluminum foil and let rest while finishing beans.

Stir beans and remaining 1 teaspoon chipotle into braising liquid and cook, using highest sauté function, until beans are heated through, about 2 minutes. Turn off Instant Pot. Stir in ¾ cup cilantro and season with salt and pepper to taste. Serve chicken with beans and pickled cabbage and top with remaining ¼ cup cilantro.