Pressure Cooker (Instant Pot) Corn Pudding Casserole

I like a corn casserole that has a more souffle consistency. I've tried many recipes...this is my own rendition and it was a hit! Perfect creamy texture, and the crushed Ritz crackers give it that extra texture. 
I used one of the pans and the lid from this stainless stacking pan set in my Instant Pot to prepare this recipe, and it worked fantastically. 

4 eggs
1 tsp salt
2 Tbs flour
1/2 cup sour cream
1/4 cup sugar
1 cup whipping cream
1 stick butter (melted)
1 29 ounce can whole kernel corn (drained).
1 sleeve crushed Ritz Crackers


Add all ingredients except corn and crackers to blender and blend until thoroughly mixed.
Pour into a bowl or pan which will fit in your pressure cooker. Add the corn and the crackers and mix. If your casserole container does not have a lid, cover with foil. 

Add 2" water to your pressure cooker cooking pot and place a small trivet in the pot.  Place the bowl containing the casserole on the trivet.
Seal the pot and set the high pressure cook time to 40 minutes. Once done, allow a 10 minute natural release. 

Corn & Chicken Chowder

November is definitely here in Ohio today....30 degrees and spitting snow!
I was in the mood for a warm and filling soup, so decided on this Corn & Chicken Chowder. I've made it before, and it always hits the spot. If you're following WW or ITrackBites Better Balance, it's 1 point per serving with the bacon bits, or 0 points without!

This can be made on the stove-top (as I did today), in a slow cooker, or in an Instant Pot. The beans add the creaminess without adding points.


Ingredients:

• Boneless chicken breast tenders, 16 ounces (0 points)
• Navy Beans, 1 can  (0 points)
• Corn Kernels, 2 cans (divided)   (0 points)
• Better Than Bullion Roasted Chicken Flavor, 2 Tsp.  (1 point)
• Better Than Butter seasoning, 2 Tbs.  (1 point)
• Green Onions, sliced    (0 points)
• Bell Peppers, 1 cup diced    (0 points)
• Celery, 1 cup diced   (0 points)
• Real Bacon Bits (optional), 1 Tbs per serving added at serving time. (adds 1 point per serving) 

Start out by cooking the chicken tenders until completely done in a skillet. Once done, remove and cut into bite sized pieces and place in a 3 qt sauce pan or Dutch oven. 
Add the navy beans (undrained) , one can of corn, the Better Than Bullion, and the Butter Buds to a blender. Blend until smooth. Pour into pan with chicken and stir. Set to simmer.
Dice green onions (reserve some of the tops for garnish), celery, and bell peppers and add to the pot. 
Drain the remaining can of corn kernels and add to pot. Stir to combine and simmer until ready to serve. Garnish with 1 Tbs of bacon bits if desired. 

Point Breakdown: Total Points for 6 servings (without bacon) is 2. This amounts to 0.33 points per actual serving, which the app counts as 0 points in the ITrackBites recipe builder. 

Real bacon Bits (I used Hormel) are 1 point per Tbs.