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Instant Pot Baked Bean Chicken - Dump and Go Dinner

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Instant Pot Baked Bean Chicken - Dump and Go Dinner

Tricia
The Cook
4 Servings
14 Ingredients
2 Comments

This pressure cooked, sweet and savory baked bean chicken dish is simply delicious. Plus it's a snap to throw together! Let your Instant Pot do the work for you and enjoy a tasty stress-free family dinner.

Read More
4 Servings
14 Ingredients
2 Comments

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 8 ounces Tomato Sauce
  • 7 ½ ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 7 ½ ounces drain and rinse Black Beans, Canned
  • 15 ounces rinse and drain Pinto Beans, Canned
  • 1 cup dice Onion
  • ½ cups Brown Sugar
  • ½ cups Vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Mustard, Yellow
  • 1 teaspoon mince Garlic, Cloves
  • ½ teaspoons Hot Red Pepper Sauce
  • 1 teaspoon Black Pepper
Serving Day Ingredients
  • 1 cup Water

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken among indicated number of round freezer containers. Divide remaining ingredients on top of chicken.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients in Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 oz chicken & 3/4 cup beans
Amount Per Serving
Calories
633
Total Fat
8g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
166mg
Sodium
1038mg
Total Carbohydrates
72g
Fiber
13g
Sugar
29g
Protein
66g
WW Freestyle
6

Categories

shellfish-free, dairy-free, traditional, summer, spring, fall, nut-free, egg-free, winter, instant-pot, 30-min-meal, kosher, kid-friendly

Categories

shellfish-free, dairy-free, traditional, summer, spring, fall, nut-free, egg-free, winter, instant-pot, 30-min-meal, kosher, kid-friendly

2 Comments

Join the discussion

  1. Good flavor, like a sweet chicken chili though too sweet for my husband. He added hot sauce to cut the sweetness. Adding the cup of water when preparing from frozen made it soupy. Since I made 2, the next one I pull from the freezer I will try without the added cup of water.

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