1 540-mLcan black or kidney beansor about 2 cups home-cooked beans
2cupsno-sodium chicken broth
sour cream and cilantrofor serving (optional)
If you're using an electric pressure cooker with a saute function, use it. If not, heat a heavy skillet over medium heat.
Saute garlic in oil until fragrant, about 2 minutes. Add tomato paste and cook it, stirring frequently, until it smells toasty and becomes darker red, about 4 minutes. (If using a skillet, scrape it into the pressure cooker now). Add remaining ingredients to pressure cooker,stir to incorporate, and pressure cook on high for 20 minutes.
Use slotted spoon to remove chicken legs and transfer to a plate. When cool enough to handle, remove meat and stir back into chili; discard bones. Serve topped with sour cream and cilantro.