• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Gouda
  • Home
  • Recipes
    • Appetizers and Snacks
    • Meats and Mains
    • Breakfast Brunch Brinner
    • Veggies and Sides
    • Desserts and Cakes
    • Cookies and Candy
    • Shortcut Cooking
    • Lighten Up
    • Canning and Condiments
    • Wild Game
    • Salads & Slaws
  • About
    • About
    • Community
  • Work With Me
  • Cooking Classes
  • Shop
    • AMAZON
    • Cookbook
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Work With Me
  • Cooking Classes & Holiday Cooking Show
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Soups Stews Chili > Instant Pot White Bean Chicken Chili

    Instant Pot White Bean Chicken Chili Made with frozen chicken breasts and dried beans. A "Dump and Start" recipe.

    October 17, 2019 by gritsandgouda 10 Comments

    Share
    Pin
    Tweet
    As an Amazon Associate I earn from qualifying purchases. See full disclosure.
    Jump to Recipe

    This Instant Pot White Bean Chicken Chili starts with dried beans and frozen chicken breasts! Can a soup or stew recipe get much easier than dump and start the pressure cooker? Why, yes. Yes it can! No soaking the dry beans.

    White Bean and Chicken Chili with Instant Pot in background

    I've made this classic comfort food for over 20 years with canned beans and leftover chicken or rotisserie chicken and love it! If you have those ingredients on hand try my Shortcut White Bean and Chicken Chili.

    But I wanted to make Instant Pot white chicken chili with dry beans I had in my cabinet. I didn't have any leftover chicken. I only had frozen chicken breasts and didn't have time to thaw them.

    I looked all over Pinterest and found a couple of recipes using dried beans in the Instant Pot but not one using dried beans AND frozen chicken.

    So, I created this pressure cooker white chicken chili and I'm sharing it with you! No thawing and cooking the chicken ahead of time. Just dump in the ingredients and start the electric pressure cooker.

    Why use dried beans?

    Three reasons.

    1. First, dry beans are a pantry staple. They keep a  long time in the plastic bag it comes in or transferred to an air tight storage container.
    2. Second, you won't find any preservatives, additives, or sodium in dried white beans.
    3. Thirdly, they are CHEAP! Excuse me, inexpensive.

    What is IQF chicken?

    Individually Quick Frozen. A thin layer of ice is "glazed" over each piece of chicken when frozen so they move freely about in the package.

    If you buy fresh chicken and freeze it yourself (which I love to do when it is on sale) in the package it comes in, it freezes in one solid clump. This is much too large to add to this soup recipe not to mention, you have to thaw it first to remove the absorbent pad under the chicken breast.

    The advantage of  buying IQF chicken is pulling out just what you need without thawing the whole package.

    Can I use fresh chicken instead of frozen?

    I don't recommend it. For this recipe, I used frozen chicken because the time it takes to cook dried beans in the Instant Pot matches the time it takes to cook large, frozen chicken breasts. Fresh chicken cooked 25 minutes in the Instant Pot might be overcooked.

    If you have large bone-in split chicken breasts that are not frozen, those should be a closer match to dried beans cooking time.

    You could bake or air fry the chicken separately while the bean mixture cooks in the pressure cooker, then shred it and add it after the beans are done. For directions on how to bake chicken breasts, I show you how with step by step pictures in my Shortcut White Bean and Chicken Chili recipe.

    What are white beans?

    There are three types of white beans. Ranging from smallest to largest, there are Navy beans, Great Northern beans, and Cannellini beans.

    1. Navy beans got their name because they were used by the U.S. Navy in the early 20th century. They are often used in baked beans and become soft enough when cooked to mash agains the side of the pot.
    2. Great Northern beans are medium-size white beans with firmer texture that hold their shape when cooked. The Mandan tribe grew them (as well as Navy beans) in what is now North Dakota.
    3. Cannellini beans, also called white kidney beans, are the largest variety and are often used in Italian dishes like Minestrone. A fourth variety of white are Baby Lima beans. In my Southern opinion, limas are a variety of bean all on their own but they are technically "white" beans.

    Ingredients

    What you will need to make this white chicken chili recipe in the Instant Pot.

    Ingredients needed to make Instant Pot White Bean and Chicken Chili
    • Frozen chicken breasts
    • Dried navy or Great Northern beans
    • Green enchilada sauce or canned green chiles
    • Onion or frozen chopped onion
    • Garlic or garlic powder
    • Salt and pepper
    • Cumin and oregano
    • Chicken broth
    • Optional toppings: Sour cream, shredded Monterey Jack cheese, cilantro, chopped avocado, tortilla strips or chips

    Don't forget the garlic! It is MIA in this pic.

    How to make Instant Pot White Bean Chicken Chili

    Scroll down to the bottom of this post for the detailed, printable recipe. Pictures below will help guide you as you read the recipe.

    Dump and Start. It's that easy.

    1. Literally add all the ingredients to the inner pot of the Instant Pot, adding the broth last. Stir the ingredients a little to distribute the seasonings.
    2. Place the lid on the pot and turn to seal, making sure the silicone ring is in place. Turn the steam release handle on the top to "sealing" not "venting".
    3. Press the "Pressure Cook" button until the mode says MORE. The other modes are LESS and NORMAL. Press the +/- button until the screen says 30. This sets the timer. Do nothing at this point and in about 10 seconds it will say "ON". It will display this for about 18 minutes while the inside of the pot comes up to pressure. Then, it will display 30 and start counting down in 1 minute increments.

    Instant Pot Tip: If you have cabinets above your pressure cooker, you can divert the steam from going straight up by holding a kitchen towel over it at an angle.

    All ingredients for Instant Pot White Bean and Chicken Chili before cooking
    • Remove the lid when the float valve has dropped. You can shred the chicken right in the pot or remove it to a cutting board to shred or chop. Ladle the soup into bowls and add the toppings of your choice and enjoy!
    Cooked chicken and bean mixture in the Instant Pot for White Bean and Chicken Chili

    Substitutions and Add-ins

    • Don't have green enchilada sauce? No worries! Just use a (4.5-ounce) can chopped green chilies!
    • Bone-in split chicken breasts (frozen or not frozen) will also cook at a similar rate to dried beans.
    • Toppings: cilantro, sour cream, salsa, avocado, sliced radishes, green onions, sliced jalapeno peppers, plain Greek yogurt

    How to store leftovers

    Soup is always better the next day and Instant Pot White Bean and Chicken Chili is no exception. Plan ahead and store it in the fridge for your next get together. Here in Alabama, that means football tailgating!

    • Wait for the chili to cool completely.
    • To store in the refrigerator, pour into an airtight container or Ziploc bag and store in the fridge up to 1 week.
    • To store in the freezer, pour into an airtight container or Ziploc bag (removing as much air as possible, and store in the freezer up to 3 months. (Be careful to make sure the bag is not leaking before laying it down flat. The bag can be stored upright but frozen soup takes up less space if frozen flat, first.)
    white bean chicken chili in white bowl on red cloth

    Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Don't forget to sign up with your email so you don’t miss a single post on my Southern shortcut recipes!

    Watch the ABC 33/40 Talk of Alabama segment

    ABC 33/40 Talk of Alabama segment Instant Pot White Bean and Chicken Chili with Erika Lopez and Kathleen Phillips

    Other Instant Pot Recipes You May Enjoy:

    Instant Pot Boiled Peanuts

    Instant Pot Chicken Bacon Ranch Alfredo

    How-To Guide to your New Instant Pot

    Instant Pot Chocolate Peanut Butter Cheesecake

    Instant Pot Teriyaki Chicken Thighs

    white bean chicken chili in white bowl on red placemat with stack of bowls in background
    Print Recipe
    4.75 from 8 votes

    Instant Pot White Bean Chicken Chili

    This Instant Pot White Bean Chicken Chili starts with dried beans and frozen chicken breasts! No soaking the beans ahead of time. Just dump and go for this easy soup recipe.
    Prep Time5 mins
    Cook Time25 mins
    33 mins
    Total Time1 hr 3 mins
    Course: Soup
    Servings: 7 cups
    Calories: 220kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 10
    Prevent your screen from going dark

    Equipment

    • instant pot

    Ingredients

    • 2 to 3 large FROZEN chicken breasts (about 1 1/4 pounds) (or 4 small)
    • 1 cup dried navy or Great Northern beans
    • 1 10-oz can green enchilada sauce or 2 (4.5-ounce) cans chopped green chiles
    • 1 small onion, chopped (or 1 cup frozen chopped onion)
    • 3 cloves garlic, minced or 1/2 teaspoon garlic powder (about 2 teaspoons)
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1/4 teaspoon ground pepper
    • 1 32-oz carton chicken broth or stock (4 cups)

    Toppings

    • Sour cream, shredded Monterey Jack cheese, cilantro, chopped avocado, tortilla strips or chips

    Instructions

    • Combine all the ingredients except for toppings in the inner pot of a 6 or 8 quart Instant Pot. I have the 6 quart Duo. Stir gently to distribute the beans and spices.
    • Place the lid on the pot and turn to seal, making sure the silicone ring is in place. Turn the steam release handle on the top to "sealing" not "venting".
    • Press the "Pressure Cook" button until the mode says MORE. The other modes are LESS and NORMAL. Press the +/- button until the screen says 30. This sets the timer. Do nothing at this point and in about 10 seconds it will say "ON".
    • It will display this for about 18 minutes while the inside of the pot comes up to pressure. Then, it will display 30 and start counting down in 1 minute increments.
    • After the 30 minutes of cooking time. For very soft beans, do nothing and the pressure will naturally release. This will take about 30 minutes.
    • Or, if you prefer the texture similar to canned beans, naturally release the pressure for 15 minutes, then quick release it by turning the steam release handle from "sealing" to "venting". You can also just let it naturally release which means do nothing until the valve drops.
    • Remove the lid when the float valve has dropped. You can shred the chicken right in the pot or remove it to a cutting board to shred or chop.
    • If you prefer a creamier texture, mash a few of the beans in the pot with a potato masher or large spoon.
    • Ladle the soup into bowls and add the toppings of your choice.
      Note: It thickens slightly in the fridge overnight.
    • Tip: If you have cabinets above your pressure cooker, you can divert the steam from going straight up by holding a kitchen towel over it at an angle.

    Notes

    If you have 3 chicken breasts that you have frozen in one solid package, the center of the chicken may not be done in the middle. For this recipe it's better to use individually frozen chicken breasts.
    Be sure to keep hands and face away from steam as it releases.
    Great Northern beans can be substituted for Navy beans but they are slightly larger so add another 10 minutes to the cooking time. Unfortunately, this will also cook the chicken longer. I recommend stirring in 4 cups chopped cooked chicken after the beans have cooked if using Great Northern beans.
    This soup is even better the next day. If you plan to make it ahead, be sure to let it cool completely before refrigerating. 
    Freezer tip:
    • To store in the freezer, pour into an airtight container or Ziploc bag (removing as much air as possible, and store in the freezer up to 3 months. (Be careful to make sure the bag is not leaking before laying it down flat. The bag can be stored upright but frozen soup takes up less space if frozen flat, first.)

    Nutrition

    Serving: 1cup | Calories: 220kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

    Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.

    Updated February 2023

    More Soups Stews Chili

    • Loaded Baked Potato Soup
    • 20 Minute Venison Chili
    • Shortcut Chicken and Sausage Gumbo
    • Shortcut White Bean and Chicken Chili No dry beans to soak! Canned Navy or Great Northern beans is the shortcut!

    Reader Interactions

    Comments

    1. Craig

      January 22, 2020 at 4:20 pm

      Can you use thawed chicken breasts for this recipe?

      Reply
      • gritsandgouda

        January 22, 2020 at 5:22 pm

        Great question! You can, but I'm afraid boneless, skinless chicken breasts would be very overcooked. The time is set to cook the dried beans and frozen chicken matches that time better. If your thawed chicken breasts were large and bone-in, it would match the time of cooking the dried beans better. If you do try boneless chicken breasts, be sure to let me know if you found they were overcooked or acceptable. For an even quicker white bean chicken chili recipe, check out my Shortcut White Bean and Chicken Chili using canned beans.

        Reply
        • AnneBOnny

          March 06, 2022 at 3:05 pm

          I would say Yes if you "pre-soak instant pot style" the beans. Put beans in the pot and cover with one inch of water. Put on high for 10 min and let it vent naturally. Then you have beans that are pre soaked w/o waiting 8 hrs. Adapt you full meal cook time to 20 min.

          Reply
          • gritsandgouda

            March 06, 2022 at 3:44 pm

            I have not tried presoaking the beans with that Instant Pot method. I'll have to try it. Let's hear from anyone that does try this method! I'm always in for a shortcut!

            Reply
      • Denise

        January 29, 2021 at 7:50 pm

        Can you use fresh chicken breast and any other beans?

        Reply
        • gritsandgouda

          January 29, 2021 at 8:28 pm

          You can use any dried beans the same size. I don't recommend fresh chicken with dried beans because the cooking time is so different for them. Dried beans and frozen chicken cook about the same rate. Fresh chicken would be very overdone and dry if it cooked as long as dried beans. You could, however, use fresh chicken and canned beans and reduce the cooking time to 10 minutes. Let me know if that works for you and I'll add that tip to the recipe!

          Reply
    2. Holly

      March 30, 2020 at 1:40 pm

      I don't have an Instant Pot! Would this recipe work in a crock pot?

      Reply
      • gritsandgouda

        March 30, 2020 at 1:49 pm

        Yes, although I haven't tried it, I do think it will work! You can cook dried beans in a slow cooker without presoaking them. I recommend trying it with all the same amounts I have here in the recipe plus adding 1 cup water. Cook it on high in a large slow cooker for 5 hours and check the beans for doneness. Let me know if that works and I'll add that version to my blog post!

        Reply
    3. Beth

      December 31, 2020 at 11:39 am

      Am I reading it right that this is 220 calories per cup? Just double checking because it’s a little higher than I would think!

      Reply
      • gritsandgouda

        December 31, 2020 at 1:18 pm

        Yes, that is an estimate for one cup. I use a couple of online nutrition calculators. That is actually on the lower end of calorie estimates, but they are just that-estimates. The beans and the chicken are high in protein and there this chili has a lot of chicken in it. You can absolutely make it with just two chicken breasts and it will still be satisfying and fewer calories. To save a few more calories, you could substitute 2 of the 4 cups of chicken broth with water. I'm glad you found my blog and I hope you will try this recipe and love it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    More about me →

    • Mail
    • Facebook
    • Instagram
    • Pinterest

    Popular Recipes

    • Cookies and Cream Shortbread Cookies
    • Blonde Brownies with Cheaters Caramel Icing
    • Instant Pot Chicken Bacon Ranch Alfredo
    • Easy Yellow Squash Casserole

    More Popular Recipes →

    Footer

    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    Copyright © 2023 Grits and Gouda · Privacy Policy