Chicken and Black Bean Soup in a Pressure Cooker
4 servings
60 minutes
Chicken soup with black beans in a pressure cooker is a delightful dish that combines the rich flavor of smoked sausage, the spice of cumin, and a hint of chili pepper heat. This pressure-cooked soup is perfect for a quick dinner while preserving all the aromas and health benefits of the ingredients. The dish's origins can be traced back to European cuisine, where legumes are traditionally used for heartiness. Black beans give the soup a thick texture, and adding fresh cilantro and lime when serving provides a refreshing balance to the flavor. It warms wonderfully on cool days and works well as a standalone dish or part of a family meal. Sour cream adds creaminess while lime gives a slight tang. Its simple preparation and rich taste make this soup an excellent choice for a cozy home dinner.
1
Heat oil in a pressure cooker over medium heat. Add sliced sausages and fry until crispy on the edges, about 2 minutes. Add coarsely chopped onion and cook, stirring for about 3 minutes. Add cumin and continue cooking for about 30 seconds. Then add chili pepper, dried black beans, tied cilantro stems, chicken pieces and pour in the broth. Season with salt and pepper, mix well.
- Vegetable oil: 1 tablespoon
- Smoked sausage: 250 g
- Onion: 1 head
- Ground cumin: 2 teaspoons
- Green chili pepper: 60 g
- Black beans: 240 g
- Coriander: 1 bunch
- Chicken legs: 4 pieces
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
2
Close the pressure cooker tightly. Cook for 40 minutes. Cool the pressure cooker under cold running water (if using an electric pressure cooker, press the pressure release button) and open it. Using tongs, transfer the chicken pieces to a bowl. Discard the cilantro stems. Let the beans cook for another 5 minutes until they reduce in volume and become stew-like in consistency. Meanwhile, shred the chicken, separating the meat from the bones and discarding the skin.
- Chicken legs: 4 pieces
- Coriander: 1 bunch
- Black beans: 240 g
3
Mix the chicken and beans, season with salt and pepper to taste, sprinkle with half of the chopped cilantro, and serve with sour cream, lime wedges, and the remaining cilantro.
- Chicken legs: 4 pieces
- Black beans: 240 g
- Salt: to taste
- Ground black pepper: to taste
- Coriander: 1 bunch
- Sour cream: to taste
- Lime: to taste