Instant Pot Chicken and White Bean Soup–dried navy beans are quickly pressure cooked with onion, garlic, spices, carrots, celery and chicken (or you can use turkey). You can make it creamy or dairy free (it’s up to you). For cold nights this soup is a 10 out of 10!
Get the SLOW COOKER Chicken and White Bean Soup recipe here
Instant Pot Chicken and White Bean Soup
Got a bag of dried navy beans and some leftover turkey? I have a recipe for you! This white bean soup is really just so tasty. I love the flavor from the rosemary, thyme and smoked paprika. And I love that the beans don’t need to be soaked. I will be making this again soon.
A few notes:
- Chicken or Turkey–for this recipe you can use cooked chicken or turkey or uncooked chicken. It’s totally up to you. I used uncooked chicken breasts. You can also use uncooked boneless, skinless chicken thighs. If I used cooked chicken/turkey I would add it in after the beans have pressure cooked so that it doesn’t get stringy and overcooked.
- Navy Beans–I used a 1 pound bag of navy beans. I haven’t tried this recipe with other types of dried beans like Great Northern, chickpeas or even pintos. However I think it would work and the cooking time would be similar. Let me know if you do try another type of bean and how they turn out. Personally I liked the size of the navy beans.
- Dairy–I chose to add in a cup of half and half (a product with half cream and half whole milk) into my soup. It gave it a nice, creamy taste. I really loved it with the dairy but if you are trying to cut back on calories or are lactose intolerant you can just leave the half and half out.
- Smoked paprika–if you can use smoked paprika instead of regular paprika. I buy mine in the bulk section at Winco for pennies. The draw with this spice is the smoky quality. Even just a little bit adds an incredibly seductive smoky flavor and aroma to any dish.
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What Pressure Cooker Did You Use?
To make Instant Pot Chicken and White Bean Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Dried navy beans are quickly pressure cooked with onion, garlic, spices, carrots, celery and chicken (or you can use turkey). You can make it creamy or dairy free (it’s up to you). For cold nights this soup is a 10 out of 10!
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 3 large carrots, peeled and cut into 1/2 inch pieces
- 3 ribs of celery, cut into 1/2 inch pieces
- 1 pound dry navy beans, rinsed and sorted
- 1 bay leaf
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 1/4 tsp salt
- 2 boneless skinless chicken breasts uncooked (frozen is fine)
- 1 cup half and half (see note)
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Then add in the onion and saute for about 3 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth. Scrape the bottom of the pot.
- Add in the carrots, celery, navy beans, bay leaf, rosemary, thyme, smoked paprika, pepper and salt. Stir. Nestle the chicken into the pot.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 33 minutes on high pressure (some people who have made this have expressed that they would cook the beans for 2-5 minutes longer).
- When the time is up let the pot sit for another 5 minutes (display will say L0:05). Then move the valve to venting. Remove the lid when you can.
- Use tongs to remove the chicken and place it on a cutting board to shred. Add shredded chicken back into the pot.
- Warm your half and half before adding it to the pot so it doesn’t curdle. I do this by putting it in a glass measuring cup in the microwave for 1 minute. Add the warmed half and half into the pot. Stir. Taste test. Salt and pepper to taste.
- Ladle into bowls and enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can use your 8 quart pot for this recipe also. Keep the cooking time the same. You will have to halve this recipe if you’re using a small 3 quart pot. Same cooking time.
You can also use 4 boneless skinless chicken thighs in the place of the breasts. Or you can use cooked chicken or turkey (about 1 pound). Just add the cooked meat in after the beans have pressure cooked. Another idea is to add cubed ham. Ham is salty though so you’d probably want to cut the salt down to 3/4 tsp.
I chose to add in a cup of half and half (a product with half cream and half whole milk) into my soup. It gave it the creamy taste. I really loved it with the dairy but if you are trying to cut back on calories or are lactose intolerant you can just leave the half and half out.
- Serving Size: 1/8 of the recipe
- Calories: 382
- Sugar: 5 g
- Sodium: 1019 mg
- Fat: 9 g
- Saturated Fat: 3.3 g
- Carbohydrates: 41 g
- Fiber: 15 g
- Protein: 34 g
- Cholesterol: 55 mg
Keywords: gluten free, instant pot
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