MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pressure-Cooker Chicken & Bacon White Chilli
Categories: Poultry, Pork, Chilies, Cheese, Vegetables
Yield: 16 servings

1/2 lb Bacon slices; coarse
- chopped
6 Boned, skinned chicken
- thighs
20 oz Bag frozen corn
30 oz (2 cans) cannellini beans;
- rinsed, drained
30 oz (2 cans) black beans; rinsed
- drained
29 oz (2 cans) diced tomatoes
- w/green chilies
4 oz Can chopped green chiles
1 c Chicken broth
1 tb Chilli spice mix
1 ts Ground cumin
1 ts Onion powder
1 ts Minced garlic
1 oz Env ranch salad dressing
- mix
12 oz Cream cheese
2 c Shredded cheddar cheese

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Diced avocado
Sliced jalapeno

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.

Teri Lee Rasey, Cadillac, Michigan

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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