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Instant Pot White Chicken Chili - 365 Days of Slow Cooking - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 2 pounds quarter Chicken, Boneless Breasts
  • 28 ounces rinse and drain Cannellini (White) Beans, Canned
  • 2 cups Chicken Broth/Stock
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 1/2 teaspoons Black Pepper
  • 2 teaspoons Salt
  • 8 ounces drain Mild Green Chiles, Diced, Canned

Serving Day Ingredients

  • 1/2 cups melt Butter
  • 6 tablespoons Flour, All-Purpose
  • 2 cups Milk
  • 1/2 cups Sour Cream
  • 2 tablespoons juice Lime
  • 1/2 cups Monterey Jack Cheese, Shredded
  • 1 cup chop Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 484 Calories
  • 21g Total Fat
  • 12g Sat Fat
  • 1g Trans Fat
  • 136mg Cholesterol
  • 1243mg Sodium
  • 34g Total Carb
  • 6g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 40g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

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

Visit 365 Days Of Slow Cooking for same day cooking instructions.

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. Divide all ingredients among indicated number of round freezer containers. Seal, 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. Thaw: 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 indicated container.**
  3. Add frozen contents to Instant Pot. Lock lid in place and seal steam nozzle.
  4. Cook on high pressure for 20 minutes.
  5. Let pressure release naturally.
  6. Shred chicken.
  7. Whisk the flour into the melted butter until creamy and add to the Instant Pot. Cook on the saute function until chili starts to thicken.
  8. Turn off the Instant Pot and add in milk, sour cream and lime juice.
  9. Top with cilantro and shredded cheese.

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