Pressure-Cooker Chicken and Bacon White Chili
“I made a twist on my favourite 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
| Servings | Prep Time | Cook Time |
| 16servings (4 quarts) | 10minutes | 15minutes + releasing |
| Servings | Prep Time |
| 16servings (4 quarts) | 10minutes |
| Cook Time |
| 15minutes + releasing |
Ingredients
- 1/2 lb bacon strips coarsely chopped
- 6 boneless skinless chicken thighs
- 1 package frozen corn 20 ounces
- 2 cans cannellini beans rinsed and drained, 15 ounces each
- 2 cans black beans rinsed and drained, 15 ounces each
- 2 cans diced tomatoes and green chiles 10 ounces each
- 1 can chopped green chiles 4 ounces
- 1 cup reduced-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp minced garlic
- 1 envelope ranch salad dressing mix 1 ounce
- 12 ounces cream cheese
- 2 cups shredded Cheddar cheese
- Optional: Cubed avocado and sliced jalapeno
Portions: servings (4 quarts)
Units:
|
Ingredients
Portions: servings (4 quarts)
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 cup: 387 calories, 21g fat (10g saturated fat), 73mg cholesterol, 1033mg sodium, 29g carbohydrate (2g sugars, 6g fibre), 20g protein.
