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 thats easy to shred.

The addition of chopped zucchini and corn gives each bowl a nutritional boost.

an image of the Instant Pot White Chicken Chili

Photo:Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Arrange chicken thighs on top, then layer on 134 cups dry beans.

Seal and freeze until ready to use, up to 3 months.

To cook:Let the frozen soup mix stand at room temperature for 10 minutes.

an image of the ingredients to make the Instant Pot White Chicken Chili

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Add 4 cups broth.

Lock the lid in place and cook at High pressure for 33 minutes.

Allow the pressure to release naturally, about 20 minutes.

an image of the corn, zucchini, and seasonings combined in a large bowl

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Transfer the chicken to a cutting board and shred.

Return the shredded chicken to the pot.

Serve topped with additional cilantro, lime wedges, sour cream and/or diced avocado, if desired.

an image of the broth being added to the instant pot

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

To make ahead

Prepare through Step 1 and freeze for up to 3 months.

an image of the shredded chicken returned to the pot

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila