Made this today-double batch due to roasted garlic I already had on hand and needed to use up. Pressure cooked the chickpeas beforehand as usual-saved the bean cooking water to use in the hummus. Refrigerated everything overnight so the bean cooking water was close to "ice cold".
Did this for boneless skinless frozen chicken thighs with only 1.5 cups water and stock powder (3/4 tsp) on high for 15 and natural release for 5 ahead of putting it in my white chicken chili. Worked great
- added 1 can corn (drained) - pre-pressure cooked chicken from frozen, used boneless skinless thighs - pre-pressure cooked beans from dry used great northern - added chili powder - added red chili flakes - pureed approx 1/2 cup beans with immersion blender to thicken chili - used bean cooking water (approx 2 cups after straining out beans) as part of my stock water, added remaining water to match called for volume and bouillon powder for the plain water amount
Great northern beans for white chicken chili-worked well, used all ingredients but ham hock so substituted in chicken bouillon powder with my water. Saved the cooked bean water and used it for chili liquid (approx 2 cups after straining out beans)
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