Instant Pot Chicken and White Bean Soup Recipe

Introduction

This Instant Pot Chicken and White Bean Soup is a comforting and hearty meal perfect for any day of the week. Packed with tender chicken, creamy beans, and flavorful vegetables, it comes together quickly and easily in your pressure cooker.

Ingredients

• 1 large fennel, diced
• 1 Tbsp garlic infused olive oil (or regular olive oil and 2 cloves of garlic, diced)
• 4 stalks of celery, chopped
• 4 large carrots, chopped
• 1 lb chicken breast
• 1 can of white beans
• 1 tsp oregano
• 2 tsp salt
• 2 cups chicken broth
• 1 cup full fat coconut milk
• 1 Tbsp gluten free flour
• Juice of 1/2 lime or lemon

Instructions

1. Step 1: Set the Instant Pot to sauté mode and add the olive oil along with the diced fennel (and garlic if using). Stir occasionally until the fennel softens and just begins to brown. Then add the chopped celery and carrots and continue sautéing for another 5 minutes.
2. Step 2: Press cancel to stop sautéing. Add the white beans, chicken broth, coconut milk, oregano, and salt. Stir everything together before placing the chicken breast on top.
3. Step 3: Seal the Instant Pot lid and set it to pressure cook for 15 minutes. When the cooking time is up, carefully perform a manual pressure release. Remove the chicken breast and shred it using two forks.
4. Step 4: Return the shredded chicken to the pot. Stir in the gluten free flour and the juice of half a lime or lemon. Mix well and serve immediately.

Tips & Variations

• For extra flavor, add a pinch of chili flakes or smoked paprika during the sauté step.
• Swap coconut milk for heavy cream or regular milk if you prefer a less coconutty taste.
• Use canned or dried white beans; if using dried beans, soak them beforehand and adjust cooking time accordingly.
• Add chopped fresh herbs like parsley or cilantro before serving for a fresh finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this recipe?

Yes, navy beans, cannellini beans, or great northern beans all work well as substitutes for white beans in this soup.

Is it necessary to shred the chicken?

Shredding the chicken helps distribute it evenly throughout the soup and makes it easier to eat, but you can also cut the chicken into bite-sized pieces if preferred.

Instant Pot Chicken and White Bean Soup Recipe

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★★★★★

4.8 from 87 reviews

A hearty and comforting Instant Pot Chicken and White Bean Soup featuring tender chicken breast, nutritious white beans, and aromatic vegetables. This flavorful soup is enriched with coconut milk for creaminess and subtly brightened with citrus juice, making it a perfect easy meal for any day.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 large fennel, diced
• 4 stalks of celery, chopped
• 4 large carrots, chopped
• 2 cloves garlic, diced (optional if not using garlic infused oil)

Proteins & Beans

• 1 lb chicken breast
• 1 can white beans, drained and rinsed

Liquids & Seasonings

• 1 Tbsp garlic infused olive oil (or regular olive oil and 2 cloves garlic, diced)
• 2 cups chicken broth
• 1 cup full fat coconut milk
• 1 tsp oregano
• 2 tsp salt
• 1 Tbsp gluten free flour
• Juice of 1/2 lime or lemon

Instructions

1. Sauté the vegetables: Set the Instant Pot to sauté mode. Add the olive oil and diced fennel (and garlic if using regular olive oil). Stir occasionally until the fennel softens and just starts browning. Then add the chopped celery and carrots and continue to sauté for about 5 minutes until vegetables soften.
2. Add the liquids and chicken: Press cancel to stop sautéing. Add the drained white beans, chicken broth, full fat coconut milk, oregano, and salt. Stir everything to combine, then add the chicken breasts on top of the mixture.
3. Pressure cook the soup: Seal the Instant Pot lid and set it to pressure cook on high for 15 minutes. When cooking completes, manually release the pressure carefully.
4. Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks until tender and pulled apart.
5. Finish the soup: Return the shredded chicken to the Instant Pot. Stir in the gluten free flour to slightly thicken the soup, and add the juice of half a lime or lemon to brighten the flavors. Stir well and serve warm.

Notes

• You can substitute chicken thighs for chicken breasts if preferred; adjust cooking time slightly if thicker cuts are used.
• For a thicker soup, allow it to simmer on sauté mode for a few minutes after pressure cooking before serving.
• Garlic infused olive oil is used here to keep the recipe low FODMAP, but regular olive oil and fresh garlic work great too.
• Feel free to add fresh herbs like parsley or thyme as a garnish before serving.
• Use gluten free flour as a thickener to keep the recipe gluten free.

Keywords: Instant Pot chicken soup, white bean soup, gluten free soup, coconut milk soup, healthy chicken soup, easy soup recipe