Step 1

Rinse and drain your beans. (No need to soak beforehand!) Add all the ingredients except the chicken thighs to the pot.

Step 2

Cook on manual high pressure for 28 minutes, then shut it off and use the quick release to depressurize.

Step 3

Add the chicken thighs to the pot. Give the inside of your lid a quick rinse under cold tap water to help with resealing, then replace the lid and lock it. Set it for 13 minutes on manual high pressure.

Step 4

When the time is up, use the quick release, then remove the chicken. Shred the chicken thighs using a couple of forks, then return it to the pot.

Step 5

Use the Keep Warm function to keep the soup warm until dinnertime, or serve immediately.