Instant Pot White Chicken Chili Freezer Pack

Instant Pot White Chicken Chili Freezer Pack

0 Reviews
From:, September 2018

Prep all of the ingredients for this hearty soup and freeze until you're ready to cook it for a fast meal. All you have to do is pop the frozen ingredients into your multicooker and turn it on. Using a pressure cooker to make this warming pot of chili results in extra tender chicken that's easy to shred. The addition of chopped zucchini and corn gives each bowl a nutritional boost.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium zucchini, chopped
  • 1½ cups frozen corn kernels
  • 1 large onion, chopped (about 1⅓ cups)
  • 3 cloves garlic, minced
  • 2 tablespoons canned diced mild green chiles
  • 1 tablespoon chili powder
  • 1¾ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground pepper
  • ½ teaspoon salt
  • 1 pound boneless, skinless chicken breast
  • 1¾ cups dry Great Northern beans
  • 4 cups low-sodium chicken broth
  • 1½ cups water
  • ⅓ cup chopped fresh cilantro, plus more for garnish
  • Lime wedges, sour cream and diced avocado (optional)


  • Prep

  • Ready In

  1. To prep and freeze: Combine zucchini, corn, onion, garlic, green chiles, chili powder, cumin oregano, pepper and salt in a 64-ounce round, freezer-safe container. Layer the chicken on top, then the beans. Seal and freeze until ready to use, up to 3 months.
  2. To cook: Let the frozen soup mix sit at room temperature for 10 minutes. Invert the frozen soup mix into a multicooker (the beans should be at the bottom of the pot). Add chicken broth and water. Lock lid in place and cook at high pressure for 30 minutes. Allow the pressure to release naturally.
  3. Transfer the chicken to a cutting board and shred. Return the chicken to the pot and stir in ⅓ cup cilantro. Serve topped with additional cilantro, lime wedges, sour cream and diced avocado, if desired.
  • To make ahead: Prepare through Step 1 and freeze for up to 3 months.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 256 calories; 3 g fat(1 g sat); 10 g fiber; 37 g carbohydrates; 23 g protein; 222 mcg folate; 41 mg cholesterol; 4 g sugars; 0 g added sugars; 494 IU vitamin A; 11 mg vitamin C; 95 mg calcium; 3 mg iron; 703 mg sodium; 961 mg potassium
  • Nutrition Bonus: Folate (56% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2½ starch, ½ vegetable

Reviews 0