This bacon with chili recipe involves a quick and easy prep and a quick pressure cook. The result? A chili so rich in flavor it's almost not fair that it takes so little work.
Instructions
1
Cook the bacon and chicken
2
Once you take out the pre-chopped bacon, drain the canned beans and measure the spices, select the sauté (or browning) setting on a six-quart electric pressure cooker and adjust it to a medium heat. Cook the bacon until it's crisp, which will take five to six minutes. Then, remove the bacon and reserve the drippings. In batches, brown the chicken in the bacon drippings, cooking until lightly browned, which will take another five to six minutes. Return the bacon to the pan and top it, in this order, with corn, cannellini beans, black beans, diced tomatoes and chiles, chopped green chiles, chicken broth, chili powder, cumin, ground onion, minced garlic, ranch dressing powder and cream cheese.
3
Pressure cook to perfection, then top with cheese and optional additions
4
Lock the pressure cooker's lid and close the pressure-release valve. Set the device to pressure cook on high for 15 minutes. Once the cooking is done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Stir in the shredded cheese until it has melted. If desired, top servings with avocado and jalapeño and anything else you want, of course!
