Instant Pot White Chicken Chili Freezer Pack

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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.

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Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Yield:
10 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 medium zucchini, chopped

  • 1 ½ cups frozen corn kernels

  • 1 large onion, chopped (about 1 1/3 cups)

  • 3 cloves garlic, minced

  • 2 tablespoons canned diced mild green chiles

  • 1 tablespoon chili powder

  • 1 ¾ teaspoons ground cumin

  • 1 teaspoon dried oregano

  • ½ teaspoon ground pepper

  • ½ teaspoon salt

  • 1 pound boneless, skinless chicken breast

  • 1 ¾ cups dry great northern beans

  • 4 cups low-sodium chicken broth

  • 1 ½ cups water

  • cup chopped fresh cilantro, plus more for garnish

  • 1 slice Lime wedges, sour cream and diced avocado

Directions

  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.

Tips

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

Originally appeared: Eatingwell.com, September 2018

Nutrition Facts (per serving)

256 Calories
3g Fat
37g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/4 cups
Calories 256
% Daily Value *
Total Carbohydrate 37g 13%
Dietary Fiber 10g 36%
Total Sugars 4g
Protein 23g 47%
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 41mg 14%
Vitamin A 494IU 10%
Vitamin C 11mg 13%
Folate 222mcg 56%
Sodium 703mg 31%
Calcium 95mg 7%
Iron 3mg 18%
Magnesium 110mg 26%
Potassium 961mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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