3 slices whole wheat bread, lightly toasted and cubed
Pico de gallo, optional
In a large bowl, whisk together the first 7 ingredients. Stir in beans, corn, ham, cheese and chilies. Stir in bread to moisten.
Transfer to a greased 1-1/2-qt. baking dish. Place trivet insert and 1 cup water in pressure cooker. Cover baking dish with foil. Fold an 18×12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Uncover and let stand 10 minutes before serving. If desired, serve with pico de gallo.