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

   1/2 lb Bacon slices; coarse
          - chopped
     6    Chicken thighs; boned,
          - skinned
    20 oz Bag frozen corn
    30 oz Cannellini beans (2 cans);
          - rinsed, drained
    30 oz Black beans (2 cans);
          - rinsed, drained
    29 oz Diced tomatoes with green
          - chilies (2 cans)
     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 Garlic; minced
     1 oz Env ranch salad dressing
          - mix
    12 oz Cream cheese
     2 c  Cheddar cheese; shredded

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          Avocado; diced
          Jalapeno; sliced

 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 by Teri Lee Rasey, Cadillac, Michigan

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

 Uncle Dirty Dave's Archives

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