Serving: 2

Prep Time: 10 minutes
Cook Time: 45 minutes


1 cup of white beans

15 oz chicken, cubed

3 cups of water

5 tablespoons tomato sauce

1 medium onion, peeled and chopped

1 yellow pepper, peeled and diced

2 garlic cloves, minced

1 bouillon cube

2 tablespoons sunflower oil

1 tablespoon chili powder

½ a teaspoon of cayenne pepper

1 teaspoon of cumin

1 bunch of chopped parsley

How to Prepare:

Soak the white beans in the warm water for overnight and then heat the water and boil the beans for around 10 minutes until half-cooked.
In a bowl, combine the garlic cloves, chili powder, cayenne pepper and cumin. Toss the chicken cubes in the spices mix. Then set the chicken aside to marinate for at least few hours unrefrigerated at room temperature or place in the fridge overnight.
Set your Instant Pot to sauté mode and pour some sunflower oil. Add in the garlic and onions, to sauté for 5 minutes until clear and caramelized.
Set your Instant Pot to the WARM mode and add in all the remaining ingredients.
Close the lid and cook on a HIGH pressure for 30 minutes.
Release the pressure naturally over 10 minutes.
Portion the beans and chicken into two bowls or mugs and dollop each bowl with the parsley. Remember that this dish should be served warm. Serve the spicy beans and chicken with the cold orange juice.

Nutrition (Per Serving) Calories: 274; Fat: 39g; Carbohydrates: 76g; Protein: 28g