Instant Pot Chicken and White Bean Soup Recipe

Introduction

This Instant Pot Chicken and White Bean Soup is a comforting, flavorful meal perfect for any day of the week. Packed with tender chicken, hearty white beans, and fresh vegetables, it comes together quickly using your pressure cooker. The touch of coconut milk adds a creamy texture that makes this soup truly special.

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 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 function and add the olive oil and diced fennel (and garlic if using). Stir occasionally until the fennel softens and begins to brown. Add the chopped celery and carrots, then sauté for another 5 minutes.
2. Step 2: Press cancel to stop sautéing. Add the white beans, chicken broth, coconut milk, oregano, and salt. Stir to combine, then place the chicken breast into the pot.
3. Step 3: Seal the Instant Pot and set it to pressure cook on high for 15 minutes. When cooking is complete, manually release the pressure. Remove the chicken 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 warm.

Tips & Variations

• For added depth, use homemade chicken broth and add fresh herbs like thyme or rosemary.
• Replace chicken breast with thighs for a juicier texture.
• If you don’t have coconut milk, substitute with heavy cream or plain yogurt for creaminess.
• Serve with crusty gluten free bread for a complete meal.

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, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried white beans instead of canned?

Yes, but be sure to soak and cook them fully before adding to the soup, or adjust the Instant Pot cooking time as dried beans require longer cooking.

Is garlic infused olive oil necessary?

No, regular olive oil with freshly diced garlic works just as well. The infused oil is a convenient shortcut to add garlic flavor without the bits.

Instant Pot Chicken and White Bean Soup Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

This Instant Pot Chicken and White Bean Soup is a hearty and flavorful dish perfect for a comforting meal. Combining tender chicken breast with white beans, fresh vegetables, and a creamy coconut milk base, this soup offers a rich and satisfying taste while being easy to prepare and quick to cook using the pressure cooker.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes (including pressure cooking and sautéing)
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

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

Protein & Legumes

• 1 lb chicken breast
• 1 can white beans (15 oz)

Liquids & Flavorings

• 1 Tbsp garlic infused olive oil (or regular olive oil + 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 Vegetables: Set the Instant Pot to the sauté function. Add the olive oil and diced fennel (and garlic if using regular olive oil). Stir occasionally until the fennel softens and just begins to brown. Add the chopped celery and carrots, then sauté together for an additional 5 minutes to develop flavor.
2. Add Remaining Ingredients: Press cancel to stop the sauté mode. Add the white beans, chicken broth, coconut milk, oregano, and salt to the pot. Stir well to combine all ingredients, then add the whole chicken breast on top.
3. Pressure Cook: Seal the Instant Pot lid and set it to pressure cook on high for 15 minutes. Once the cooking cycle is complete, perform a manual release of the pressure. Carefully open the lid, remove the chicken breast, and shred it using two forks.
4. Finish and Serve: Return the shredded chicken to the Instant Pot. Stir in the gluten free flour and the juice of half a lime or lemon to thicken and brighten the soup. Stir thoroughly to combine. Serve hot and enjoy your creamy, protein-packed chicken and white bean soup!

Notes

• If garlic infused olive oil is unavailable, use regular olive oil with fresh garlic cloves diced.
• Adjust salt to taste, especially if your chicken broth is already salted.
• For a thicker soup, you can add a little more gluten free flour or allow the soup to simmer on sauté after pressure cooking before serving.
• This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
• Substitute the chicken breast with chicken thighs for a juicier texture if preferred.

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