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

Pressure-Cooker Chicken and Bacon White Chili
Servings Prep Time Cook Time
16servings (4 quarts) 10minutes 15minutes + releasing
Servings Prep Time
16servings (4 quarts) 10minutes
Cook Time
15minutes + releasing
Ingredients
Portions: servings (4 quarts)
Units:
Ingredients
Portions: servings (4 quarts)
Units:
Instructions
  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 in batches 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.
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.