Taste of Home
Pressure-Cooker Chicken and Bacon White Chili
TOTAL TIME: Prep: 10 min. Cook: 15 min. + releasing
YIELD: 16 servings (4 quarts)
I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan
Ingredients
-
1/2 pound bacon strips, coarsely chopped
-
6 boneless skinless chicken thighs
-
1 package (20 ounces) frozen corn
-
2 cans (15 ounces each) cannellini beans, rinsed and drained
-
2 cans (15 ounces each) black beans, rinsed and drained
-
2 cans (10 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
-
Optional: Cubed avocado and sliced jalapeno
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, reserving drippings. In batches, 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.
© 2024 RDA Enthusiast Brands, LLC