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white bean chicken chili in white bowl on red placemat with stack of bowls in background
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4.60 from 5 votes

Instant Pot White Bean and Chicken Chili: Dump and Start Recipe with Dried Beans

White Bean and Chicken Chili made in the Instant Pot uses dried beans and frozen chicken. Dried beans are inexpensive and have no additives or preservatives. I used frozen chicken breasts in this recipe for convenience of not having to plan ahead and thaw, but also to not overcook the chicken with the longer pressure cooking time needed for dried beans.
Prep Time5 mins
Cook Time25 mins
33 mins
Total Time1 hr 3 mins
Servings: 7 cups
Calories: 220kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: 10


  • pressure cooker


  • 3 large individually FROZEN chicken breasts (about 1 1/4 pounds) (or 5 small)
  • 1 cup dried navy beans
  • 1 10-oz can green enchilada sauce or 4.5-oz can chopped green chiles
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves garlic, minced (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)


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


  • 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 25. 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 25 and start counting down in 1 minute increments.
  • After the 25 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". Be sure to keep hands and face away from steam as it releases.
  • 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.
  • 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.


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.
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.)


Calories: 220kcal