Instant Pot White Chicken Chili Freezer Pack

I didn't prep and freeze. The recipe went together very quickly. Very good! I wasn't at all disappointed.

I soaked the beans overnight, then rinsed them off. I placed the beans into the Instant Pot, followed by vegetable broth (instead of chicken broth), seasoning (no salt, no pepper, increased cumin to 2 tsp.), some diced raw onions, carrots and celery. I added the frozen corn and raw zucchini (I added extra zucchini). I did not add the water. I gave everything a good stir, then placed a whole chicken breast on top. I set my Instant Pot on manual, high pressure and for 30 minutes. After the instant pot was ready to opened, I removed the whole chicken breast, easily shredded it , added it back to the instant pot and gave it another good stir. I kept the instant pot on warm until ready to serve. Before serving, I added some spinach to each bowl.

This is more a thin soup than a thick, heartwarming chili. I tripled the amount of cumin to add more flavor, but that didn't help much. I also added more corn and zucchini, and an extra can of beans to thicken it up, which gave it more heft. I won't make it again.

I followed other reviewers' advice about doing less water and remembering to soak the beans, so mine came out more chili in texture than soup which was nice. But it was so incredibly bland. I even use fresh, high quality spices. I don't even know how to suggest to make it better. I am trying to eat up the remaining portions by adding lots of really good salsa and other chili toppings and each meal is just so sad... I can't wait to be finished :(

I made this exactly per the recipe. Wish I’d read the reviews first. It was very thin, more like a soup. Added cornstarch to thicken. Next time will not add the water. Cooked well in the one pot. Honestly quite bland for a chili. If I make it again, I will need to add more spices.

This was so good! If you like Mexican food, this will hit the spot.

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!

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.

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.

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.