Instant Pot Chicken and White Bean Soup
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4.8 out of 5 stars
(32)
Ingredients
6 servings
- 1-2 tablespoon olive oil
- 1 large onion, diced
- 1 celery stalk, chopped
- 4-6 garlic cloves, rough chopped ( or sub 1 ½ tablespoons granulated garlic)
- 1-2 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 ½ teaspoons salt
- crack pepper to taste
- squeeze of lemon
- Additional garnishes- fresh Italian parsley, avocado, sour cream, chili flakes,
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Preparation
Step 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.
Step 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.)
Step 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.
Step 4
Serve with fresh chopped Italian parsley, and for added richness sour cream or avocado.
Step 5
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