ChefDave Italian Chicken and White Beans made in electric pressure cooker in about 30 minutes time. I even used dry white beans that have been pre-soaked for better flavor. Trying both electric pressure cooker and stove top pressure cooker with same results, but stovetop pressure cookers has to be watched all through the cooking process.
By using white beans gives you more protein and better more complex carbohydrates, then if we were to use some pasta. My favorite types of white beans to use are great northern beans and cannellini beans, which are often used in Italian dishes.
If you like to do all prep work to this dish will take about 15 minutes time. I like to build flavors in cooking process for more flavorful results. Short cuts can be taken by just dumping everything into pressure cooker container and let it cook. It produces good results in 30 minutes, more then likely when your hungry you would even notice slight flavor profile change. I am old school using every step to build good flavors, it’s worth the extra effort.
This could be done in slow cooker for about 8 hours cooking time, same results just a longer time and a slower process of cooking. This could be a dish start in morning and enjoy at dinner time.
This is totally tasty dish, full of flavors, great textures and you well be very satisfied. Enjoy!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time | Passive Time |
| 15 minutes | 12 hours |
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Italian Chicken and White Beans made in electric pressure cooker in about 30 minutes time. I even used dry white beans that have been pre-soaked for better flavor.
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- 1 lb chicken breasts boneless, skinless
- 1 tbsp Italian Sausage Seasoning
- 2 tsp Extra Virgin Olive Oil
- 1 medium onion medium dice
- 2 cloves garlic minced
- 1 medium yellow bell pepper medium dice
- 1/2 bulb fresh fennel bulb julienne
- 1/2 cup red wine to deglaze the pan
- 14 oz artichoke hearts quarters juice drained
- 8 oz tomato sauce
- 2 cups chicken stock
- 1 cup dry white beans pre-soaked over night
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
- 1 tsp italian herbs
- 2 oz Parmesan cheese freshly grated
- 4 sprigs fresh fennel ferns to garnish
- Prepare all ingredients getting them organized before start cooking. I like to soak my dry beans overnight for quicker better cooking results. Cut the chicken into large stew size pieces.
- Turn on pressure cooker and add the garlic and olive oil to cooking container. Cook until garlic is flagrant.
- Mix the Italian Sausage Seasoning with large diced chicken stirring until the chicken is well coated.
- Add the seasoning Italian Chicken pieces to the cooking container, stirring occasionally to brown all the pieces of chicken.
- Remove seared Italian Chicken Pieces and place on resting plate. Then place sweet peppers, onions and fennel pieces into cooking container, sweat vegetables for 2 minutes. This builds another layer of flavor.
- Deglaze chicken with red wine.
- Next add to sweated vegetables the soaked white beans and stir them together.
- Finally add the artichokes, stock, tomato sauce, Italian Herbs, salt and pepper. Stir well to incorporate all ingredients together.
- Close the lid and set the timer for 15 minutes cooking. It will take a good 10 minutes to build up pressure, then it will cook for 15 minutes automatically. When finished it will beep and go into holding temperature and slow release the steam. This is best results, but you can quick release to achieve cooking time in 30 minutes time.
- Remove lid when pressure released and plate into wide rim bowls. Garnish with freshly grated parmesan cheese and fennel ferns. Enjoy!
For Italian Sausage Seasoning link.
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