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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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