Instant Pot White Chicken Chili Freezer Pack

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	140%	48%
fat	0%	1%
aromatics	21%	10%
salt	0%	0%
vegetables and beans	56%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 116 for gravy quality

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

200 g	1 medium zucchini, chopped
231 g	1.5 cups frozen corn kernels
150 g	1 large onion, chopped (about 1 1/3 cups)
9 g	3 cloves garlic, minced
15 g	2 tablespoons canned diced mild green chiles
8 g	1 tablespoon chili powder
4 g	1.75 teaspoons ground cumin
1 g	1 teaspoon dried oregano
3 g	0.5 teaspoon salt
1 g	0.5 teaspoon ground pepper
454 g	1 pound boneless, skinless chicken breast
315 g	1.75 cups dry great northern beans
960 g	4 cups low-sodium chicken broth
115 g	1/2 cup sour cream
33 g	0.33333334326744 cup chopped fresh cilantro, plus more for garnish
	1 slice Lime wedges, sour cream and diced avocado
	Diced avocado for garnish

Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I really enjoyed this- found it filling and comforting on a cold, rainy Spring evening. After reading the other reviews, I made quite a few modifications. First of all, I halved the recipe. I live alone, and I didn’t want to fill up the freezer with the leftov” — a cook, 4★

“Hi all, first thank you to all who reviewed before me, your comments were valuable. I did a double recipe and admittedly don’t have an instapot- so did this old school. I soaked the beans overnight , and the boiled with bay leaves till tender . Then in a Dutch” — a cook, 4★