Ingredients
2 tablespoons butter1 pound ground chicken1 large onion, chopped2 to 4 jalapeno peppers, seeded and finely chopped4 garlic cloves, minced1 can (15-1/4 ounces) whole kernel corn, undrained1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, undrained1 package (8 ounces) cream cheese, cubed1/4 cup water or chicken broth2 tablespoons ranch salad dressing mix1 tablespoon chili powder1 teaspoon onion powder1 teaspoon ground cumin1/4 teaspoon crushed red pepper flakesShredded cheddar cheese, sour cream and crumbled cooked bacon
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapenos and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos.
