Instant Pot White Bean Chicken Chili

This White Bean Chicken Chili is a fantastically easy, flavorful diet recipe that will become an Instant Pot favorite this year.
4 Servings Recipe By Pin Print
Instant Pot White Bean Chicken Chili

Ingredients

  • 1 ¾ cups dice Chicken, Boneless Breasts
  • 1 cup Chicken Broth/Stock, Reduced Fat
  • 1 ½ cups drain and rinse Great Northern Beans, Canned
  • ¾ cups dice Onion
  • 2 ounces Mild Green Chiles, Diced, Canned
  • 7 ounces Diced Tomatoes, Canned
  • ¼ teaspoons Garlic Powder
  • 1 ½ teaspoons Cumin
  • ⅛ teaspoons Cayenne Pepper
  • ¼ teaspoons Paprika

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Serving Size: 168 Calories
  • 1g Fat
  • 0g Sat Fat
  • 45mg Cholesterol
  • 722mg Sodium
  • 133mg Potassium
  • 17g Carbs
  • 6g Fiber
  • 4g Sugars
  • 24g Protein
  • 4 WW+ Points
  • 3 WW Smart Points
  • THM Meal Type: E

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine all ingredients into inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
  5. Release pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine all ingredients.
  2. Divide among indicated number of round containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
  5. Release pressure.

12 Comments

Join the discussion
  1. Do you think one could make this with raw chicken breasts? Or does the chicken need to be heated up and diced first? I’ll thaw it overnight before cooking.

    1. Yes Marisa. The chicken does not have to be precooked for this recipe. You can place the raw (diced) chicken in the IP to be cooked along with the other ingredients. Enjoy!

    1. Looks like you double the liquid if you are using dried beans.

      Here is some info that I found on beans in the IP: Forgot to soak? Increase the chicken stock to 4 cups and cook the beans at high pressure for 35 minutes (45 minutes electric PC). Now, that’s just an estimate – unsoaked kidney beans have a wide range of cooking times in the PC. Check the beans after the natural pressure release, and if any are still tough, lock the lid and cook for another five to ten minutes, depending on how done they seem. (Soaking evens out the cooking time; that’s why I recommend soaking kidney beans, as opposed to, say, black beans, which do fine unsoaked.)

      Feel free to pop into chat during chat hours with any other questions!

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