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Pressure-Cooker Chicken and Bacon White Chili

Ingredients

  • 1/2 pound bacon strips, coarsely chopped
  • 6 boneless skinless chicken thighs
  • 1 package (20 ounces) frozen corn
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (11 ounces each) diced tomatoes and green chiles
  • 1 can (4 ounces) chopped green chiles
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon minced garlic
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 12 ounces cream cheese
  • 2 cups shredded cheddar cheese
  • Cubed avocado and sliced jalapeno, optional

Directions

  • 1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed.
  • 2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.

Nutrition Facts

1 cup: 387 calories, 21g fat (10g saturated fat), 73mg cholesterol, 1033mg sodium, 29g carbohydrate (2g sugars, 6g fiber), 20g protein.

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