Instant Pot Chicken and White Bean Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
