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Make Life Simple Instant Pot Chicken and Beans, a hearty, delicious stew that is fast, convenient and affordable. Lean and clean, it's low in fat and calories while keeping you energized and satisfied all day long!

Instant Pot Chicken and White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 32 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 6 ( 8 cups) 1x
  • Category: Main
  • Method: Pressure Cooker
  • Cuisine: Mediterranean


Instant Pot Chicken and White Bean Soup with dried beans (or use canned) and fresh herbs – a hearty, delicious soup that is fast, convenient and affordable! This can also be made on the stovetop- see notes!


Units Scale
  • 12 tablespoon olive oil
  • 1 large onion, diced
  • 1 celery stalk, chopped
  • 46 garlic cloves, rough chopped ( or sub 1 1/2 tablespoons granulated garlic)
  • 12 tablespoons fresh rosemary, chopped (or 1 tablespoon dried) or try fresh sage or thyme, or a combo (or even Herbs de Provence)
  • 1 bay leaf (optional)
  • 1 cup dried beans (white, cannellini beans, pinto, kidney, heirloom beans) If using canned see notes
  • 1 pound boneless, skinless chicken, breast or thighs( leave whole)
  • 4 cups flavorful chicken stock ( sometimes I’ll add an additional bouillon cube)
  • 1 1/2 teaspoons salt
  • crack pepper to taste
  • squeeze of lemon
  • Additional garnishes- fresh Italian parsley, avocado, sour cream, chili flakes,


  1. Turn the Instant Pot on, to the saute function and add the oil, onion, celery, and fresh garlic, and sauté 5 minutes until fragrant and tender.
  2. Add the remaining ingredients (except the lemon) – herbs, bay, beans, chicken breasts or thighs (leave whole), chicken stock or broth, salt and pepper. Give a good stir and set the pressure cooker to 30 minutes on high pressure. (***If using larger beans like cannellini, lima, corona, or fava, increase time by 10-15  minutes.)
  3. Let the pressure release (either naturally, or let it out manually) and pull the chicken meat apart using two forks, shredding. Give a good stir, taste, adjusting salt and pepper, and add a squeeze of lemon.
  4. Serve with fresh chopped Italian parsley, and for added richness sour cream or avocado.


To cook on the stove top, cook the same way, but in a Dutch oven, cover, then simmer gently until beans are tender.

If using canned beans, use 2 cans, drained, ( 3 cups cooked) and pressure cook on high, for only 9 minutes. If using very thick chicken breasts, or frozen, perhaps add another minute or two.

I don’t usually presoak my dry white beans here, but if you would prefer to,  pre-soak them in a bowl of water for 8-12 hours, lower pressure cooking time here by 10 minutes.


  • Serving Size:
  • Calories: 317
  • Sugar: 5.3 g
  • Sodium: 851.9 mg
  • Fat: 7.8 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 33 g
  • Fiber: 6.9 g
  • Protein: 29.8 g
  • Cholesterol: 60 mg