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Pressure-Cooker Chicken and Bacon White Chili

Name: Pressure-Cooker Chicken and Bacon White Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings (4 quarts)
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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 15 min. + releasing

Makes

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

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 in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed.
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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