Ingredients
1/2 pound bacon strips, coarsely chopped6 boneless skinless chicken thighs1 package (20 ounces) frozen corn2 cans (15 ounces each) cannellini beans, rinsed and drained2 cans (15 ounces each) black beans, rinsed and drained2 cans (10 ounces each) diced tomatoes and green chiles1 can (4 ounces) chopped green chiles1 cup reduced-sodium chicken broth1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon onion powder1 teaspoon minced garlic1 envelope (1 ounce) ranch salad dressing mix12 ounces cream cheese2 cups shredded cheddar cheeseOptional: Cubed avocado and sliced jalapeno
Preparation
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.
