Instant Pot White Chicken Chili Freezer Pack

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Joy Howard
Source: Eatingwell.com, September 2018

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Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Servings:
8
Nutrition Profile:
Low-Calorie
Low Fat
High Fiber
Dairy-Free
Egg Free
Gluten-Free
Nut-Free
Soy-Free
Healthy Aging
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Tips

To make ahead: Prepare through Step 1 and freeze for up to 3 months.

Nutrition Facts

Serving Size: 1 1/4 cups
Per Serving:
256 calories; protein 23.4g; carbohydrates 36.6g; dietary fiber 10.1g; sugars 4g; fat 2.5g; saturated fat 0.6g; cholesterol 41.4mg; vitamin a iu 493.9IU; vitamin c 11.4mg; folate 222.1mcg; calcium 94.6mg; iron 3.2mg; magnesium 110.4mg; potassium 960.5mg; sodium 702.7mg; thiamin 0.4mg.
Exchanges:

3 lean protein, 2 1/2 starch, 1/2 vegetable
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Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
D Nic
Rating: 5 stars
10/11/2019
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. Read More
Mike Woodcock
Rating: 5 stars
08/11/2019
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. Read More
XOOM
Rating: 4 stars
01/24/2019
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. Read More
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mbunton
Rating: 5 stars
10/12/2019
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! Read More
Kristi
Rating: 5 stars
03/01/2020
This was so good! If you like Mexican food this will hit the spot. Read More
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