Instant Pot Freezer Meal: Tuscan Chicken with White Beans and Mushrooms

updated Jun 20, 2021
Freezer Week
Instant Pot Freezer Meal: Tuscan Chicken with White Beans and Mushrooms

This freezer-to-Instant Pot chicken dinner is light, fresh, and inspired by the flavors of Tuscany.

Serves4 to 6

Prep5 minutes

Cook35 minutes

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Close up of Tuscan chicken in yellow bowl with wooden spoon on side.
Credit: Photo: Tara Donne | Food Stylist: Cyd McDowell

This Instant Pot chicken dinner is light, fresh, and inspired by the flavors of Tuscany. Every bite is full of juicy tomatoes, tender white beans, and earthy cremini mushrooms and seasoned with a mix of Italian herbs. The best part? You can prepare and freeze the ingredients in advance, then cook them straight from frozen in the Instant Pot.

Credit: Photo: Tara Donne | Food Stylist: Cyd McDowell

Although we often recommend laying filled freezer bags flat to save space and speed up thawing, here I prefer to freeze the ingredients in the shape of the Instant Pot. To do so, you’ll place a freezer zip-top bag inside the Instant Pot’s insert and fill with the tomatoes, chicken, herbs, beans, and mushrooms. Then, place the entire insert in the freezer.

When you’re ready to cook, you can just place the entire block directly in the pot since it’s exactly the right size — no waiting around for it to thaw. Because some of the liquid has to melt and be heated enough to build pressure in the pot, it will take a few more minutes for the Instant Pot to come to pressure.

Instant Pot Freezer Meals

This recipe is part of a collection of freezer-to-Instant Pot meals. Each one is designed to be prepared in advance, frozen, and popped into the Instant Pot when you’re ready for dinner — no thawing required. And they’re made with just a few fresh ingredients! Go ahead, freeze this recipe and the others — your future self will thank you.

Instant Pot Freezer Meal: Tuscan Chicken with White Beans and Mushrooms

This freezer-to-Instant Pot chicken dinner is light, fresh, and inspired by the flavors of Tuscany.

Prep time 5 minutes

Cook time 35 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 (14.5-ounce) can

    diced tomatoes

  • 1 1/2 pounds

    boneless, skinless chicken thighs (about 6 thighs)

  • 1 tablespoon

    dried Italian seasoning

  • 2 teaspoons

    kosher salt

  • 1 (about 15-ounce) can

    cannellini beans

  • 8 ounces

    cremini mushrooms

  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Fit a gallon-size freezer zip-top bag inside the insert of an Instant Pot or electric pressure cooker. Add 1 can diced tomatoes and their juices. Top with 1 1/2 pounds boneless, skinless chicken thighs in a single layer. Sprinkle with 1 tablespoon dried Italian seasoning and 2 teaspoons kosher salt. Drain and rinse 1 can cannellini beans, then place on top of the chicken. Quarter 8 ounces cremini mushrooms and place on top of the beans.

  2. Seal the bag, pressing out as much air as possible. Freeze the bag (still inside the insert) until solid, at least 6 hours or overnight. Remove the bag from the insert and keep frozen up to 3 months.

  3. To cook, remove the frozen ingredients from the bag and place in the Instant Pot. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 35 minutes. It will take 22 to 24 minutes to come up to pressure. When the cook time is up, quick release the pressure. Serve with grated Parmesan cheese, if desired.

Recipe Notes

Freezing options: You can fit the freezer bag over an 8-inch round cake pan or other container similarly shaped to the Instant Pot insert instead.

Make ahead: The uncooked ingredients can be frozen for up to 3 months.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.