Chipotle chicken with pinto bean stuffed peppers in the electric pressure cooker.

You really can’t go wrong with chicken thighs. They are so forgiving for those who don’t cook much!

In a basket, I placed two ears of corn and rainbow peppers. I stuffed them with pinto beans that I rinsed, alternating with red onions and a garlic, parsley, thyme mixture.

Season chicken thighs with your favorite chipotle dry rub and sear on sauté mode for a few minutes in some EVOO.

Deglaze with chicken stock 1 cup and place chicken on top of peppers in basket.

I used the meat setting for 20 minutes.

The peppers would no longer stand up but they tasted great!

Give it a try!

YUM!

Here I used:

1.5 lbs chicken thighs seasoned with chipotle rub

1 red, 1 orange, 1 yellow bell pepper

1 can pinto beans

1 medium onion

1/4 cup minced parsley with 2 tsp fresh thyme, 4 cloves garlic minced.

2 ears corn in half

1 cup chicken stock

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