Quick and Easy Pressure Cooker Chicken and Black Bean Stew Recipe

In a pressure cooker, heat oil over medium-high heat until shimmering. Add sausage and cook until starting to crisp around edges, about 2 minutes. Add onion and cook, stirring, until softened, about 3 minutes longer. Add cumin and cook until fragrant, about 30 seconds. Add chiles, dried black beans, cilantro stems, and stock. Season with salt and pepper and stir to combine. Seal pressure cooker and bring to high pressure. Cook for 30 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open.

Add chicken pieces to pressure cooker. Seal pressure cooker and bring to high pressure. Cook for 10 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Using tongs, transfer chicken pieces to a medium bowl. Discard cilantro stems. Return beans in pressure cooker to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 10 minutes.

Meanwhile, shred chicken and discard skin and bones. Stir chicken into beans, season to taste with salt and pepper, and stir in half of chopped cilantro leaves. Serve with sour cream, lime wedges, and remaining cilantro at the table.