Instant Pot White Bean Chicken Chili - Dump and Go Dinner

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Instant Pot White Bean Chicken Chili - Dump and Go Dinner

Erin
The Cook
4 Servings
10 Ingredients
22 Comments
This White Bean Chicken Chili is a fantastically easy, flavorful diet recipe that will become an Instant Pot favorite this year.
4 Servings
10 Ingredients
22 Comments

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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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

Prog. Pressure Cooker

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

  1. Prep from frozen
  2. **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.**
  3. Place frozen contents into inner pot. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Release pressure.

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. Cook on high pressure for 10 minutes.
  5. Release pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1.5 cups
Amount Per Serving
Calories
250
Total Fat
3g
Saturated Fat
0.5g
Trans Fat
0g
Cholesterol
60mg
Sodium
590mg
Total Carbohydrates
27g
Fiber
6g
Sugar
4g
Protein
29g
WW Freestyle
0
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
1 Veg
3 Lean Meat

22 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!

    1. Hi Rebecca – No, you shouldn’t put the disposable container in the Instant Pot. You can only use oven save cookware in your Instant Pot such as pyrex. What you would do is just run a little bit of hot water under the container and it should release the contents from the sides so you can dump the contents into your Instant Pot. Hope this helps! ~OAMM

    1. Typically, yes. It depends on the recipe, but as a general rule of thumb we would recommend adding 2-3 minutes additional cook time for every two additional servings.

  2. Sorry, IP newbie here. Are you saying that you divide up the recipe into 4 separate containers and then place the frozen contents of each container in the instant pot? For example, I may choose to have 2 “pucks” of Chili in the instant pot? If so, do I adjust the time for the number of pucks?
    Or do you put it all in one big container and cook it all but that yields 4 servings? I think I’m overthinking this 🙂

    1. Hi Vicky, Great question. For this recipe, you just need to put all the ingredients into 1 container (more if you are doubling the recipe/cooking it twice) — this recipe has 4 servings and will fit into one freezer container. Because you cook from frozen, it’s nice to have all the ingredients in one container, so you can just pop it out and put it in your Instant Pot. I hope this helps!

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