Instant Pot Chicken and White Bean Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks until tender and pulled apart.
- 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
