No photo of the results, sorry. Made my 1 pot pressure cooker chicken chili. Cut a chook in half so it submerges better, add water, pressure cook high for 20 minutes then crash-cool. Fish the chicken out, add great northern beans (edit: 350 ml 1 1/2 cups for half a compact free range chook) and about a tablespoon of pickled bird's eye chiles (cus they are plenty hot and I'll never use up the ones I preserved a couple of years ago). Pressure cook high for 30 min. While the beans are cooking shred the chicken meat. Let the beans depressurize naturally then drain off the excess broth into another pot. Add chicken, salt, and some green salsa. Simmer until beans are done, adding broth as needed then simmer until most of the liquid is gone. As we say in my country, "Too easy."
