Instant Pot White Chicken Chili Freezer Pack

Instant Pot White Chicken Chili Freezer Pack

4 Reviews
From: Eatingwell.com, 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

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Original recipe yields 8 servings
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  • 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)

Preparation

  • Prep

  • Ready In

  1. To prep and freeze: Combine zucchini, corn, onion, garlic, 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 stand 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 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 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 4

October 12, 2019
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By: mbunton
Tip my hat to the author of this recipe. Thank you, the chili is fantastic. I let it simmer for several hours after the pressure cooker, added a chicken bouillon cube and additional salt. I am going to look for more of your recipes!
October 11, 2019
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By: D Nic
I made this in my crock pot but should have soaked my beans first. I cooked the onion and garlic a little as well before adding.
August 11, 2019
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By: Mike
I didn't use a presser cooker and it still worked fine. I substituted two cans of great northern beans for the dry. I sautéed the onions and garlic and added the chicken to cook for a bit. I added that to the pot of broth and water and cooked for about twenty minutes. I added the beans for the last ten minutes. I also had some rainbow chard in the fridge and added about three cups chopped for the last five minutes. Definitely a keeper recipe.
January 24, 2019
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By: XOOM
I prepared this recipe mostly as directed, substituting canned corn, drained, but will make changes next time. The flavor was very good, but the beans were not soft and the stew was rather watery, more like a chunky soup. Next time, I will either soak the dried beans ahead of time or use canned beans. I will also omit the water, and just rely on the chicken broth for moisture.
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