Table of Contents

1. Recipe

So the other day, I posted about Creamy White Chicken Chili, which I made as a freezer meal for my sister. I made a big batch for her, but I ended up keeping one portion out for us to enjoy. My husband liked this version of chili so much, that he said it was "the best way to eat chili" and then apparently couldn't stop thinking about it because he asked me to make it again a few days later. I, happily agreed as I really enjoyed it as well, and I added it to the meal plan for the upcoming week. It ended up getting planned for my husband's birthday dinner, which was a really happy accident. A less happy accident, however, was when I realized too late that I didn't take chicken out from the freezer in time for it to be thawed for dinner.

This chili is so, so creamy and comforting, and it literally couldn't be easier! We served ours with some slices of avocado, and fresh bread and it was a huge hit - even with our one year old. I have had both friends and family try this recipe and everyone has been super impressed. This is a must try either in the instant pot or on the stovetop - either way you'll be licking the bowl clean.

There was no way I wasn't making this chili for him, especially after I hyped it up as his special birthday dinner. The only way I know to successfully and safely cook frozen chicken breasts is in the Instant Pot, though. I figured I would try my best to convert the recipe to an instant pot meal, and I have to say that I am so glad I did! It worked out perfectly, and made this easy meal even easier. The chicken was tender, and the chili was just as flavorful and delicious as it was in the stove top version. The only, very slight, difference was the thickness of the sauce, slightly thinner when made in the instant pot. We actually enjoyed it like this, and used some fresh bread to soak it all up, but if you want the sauce thicker this can easily be remedied by some cornstarch and water.