After a long day filled with errands and endless to-do lists, there’s nothing more comforting than a warm bowl of homemade soup. That sensation envelops me every time I prepare my Instant Pot Chicken and White Bean Soup. The moment I hit sauté, and the fragrance of olive oil mingles with the sautéing onions and garlic, it feels like a hug from the inside out.
This recipe has become my go-to for those busy weeknights when I crave something hearty yet effortless. With just a few ingredients, this soup effortlessly transforms into a crowd-pleasing meal that pleases both family and friends. The combination of tender chicken and creamy white beans, all cooked to perfection in under 30 minutes, is a game changer for anyone tired of the mundane fast-food cycle.
Plus, you can customize it however you like! Whether you’re tossing in fresh parsley, a dollop of sour cream, or a dash of chili flakes for some heat, it’s a dish that celebrates versatility and flavor. Join me in exploring this delightful recipe that truly redefines comfort food!
Why is Instant Pot Chicken and White Bean Soup a Must-Try?
Comforting warmth: This soup wraps you in a cozy embrace from the first spoonful, perfect for chilly nights.
Effortless cooking: With the Instant Pot, you whip up this nourishing dish in just 30 minutes—ideal for busy lifestyles!
Flavor-packed: Tender chicken and creamy white beans create a delicious harmony that satisfies every taste bud.
Versatile toppings: Customize your bowl with fresh herbs, zesty lemon, or a swirl of sour cream for a personal touch.
Crowd-pleaser: Whether it’s a family dinner or casual get-together, this recipe is sure to impress your guests.
Give it a try, and discover why it’s a new favorite in my home!
Instant Pot Chicken and White Bean Soup Ingredients
Here’s everything you need to create this hearty and delicious dish!
For the Soup Base
- Olive oil – A light drizzle to sauté your aromatics ensures a fragrant start.
- Large onion, diced – This adds sweetness and depth of flavor when caramelized.
- Celery stalk, chopped – Provides a lovely crunch and subtle earthiness.
- Garlic cloves, rough chopped – Enhances the aroma; feel free to use granulated garlic if short on time.
- Fresh rosemary, chopped – Imparts a fragrant herbal note; dried rosemary works too!
- Bay leaf (optional) – For a subtle layer of flavor that enhances the overall taste.
For the Chicken and Beans
- Dried beans (white, cannellini, pinto, kidney, heirloom) – Choose your favorite variety for a filling protein source.
- Boneless, skinless chicken breast or thighs – Using whole pieces ensures tender meat ready for shredding after cooking.
- Flavored chicken stock – This is the soul of the soup, providing richness and depth.
- Salt – To bring all the flavors together; adjust to taste.
- Black pepper – A dash for seasoning and a hint of warmth.
Finishing Touches
- Squeeze of lemon – Brightens the dish and adds zesty brightness to your Instant Pot chicken and white bean soup.
- Additional garnishes:
- Fresh Italian parsley – Adds a fresh, vibrant touch to the soup.
- Avocado – For creaminess that pairs well with the beans.
- Sour cream – A dollop gives a tangy richness that elevates each bowl.
- Chili flakes – A sprinkle brings up the heat for those who enjoy a spicy kick!
Gather these ingredients, and you’re on your way to a soul-soothing meal that evokes warmth in every spoonful!
How to Make Instant Pot Chicken and White Bean Soup
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Sauté: Turn the Instant Pot on to the sauté function and add olive oil. Add the diced onion, chopped celery, and rough chopped garlic, sautéing for about 5 minutes until fragrant and tender.
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Combine: Add the remaining ingredients, except the lemon, including the herbs, bay leaf, dried beans, whole chicken, chicken stock, salt, and pepper. Stir well to combine everything.
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Cook: Set the pressure cooker to 30 minutes on high pressure. If using larger beans, increase the cooking time by 10-15 minutes for perfectly cooked beans.
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Release: Once cooking is complete, let the pressure release naturally or carefully use the manual release method. Shred the chicken using two forks, ensuring it’s perfectly tender.
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Stir: Give the soup a good stir, taste, and adjust the salt and pepper as necessary. Finally, add a squeeze of lemon to brighten up the flavors.
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Serve: Ladle the soup into bowls and garnish with freshly chopped Italian parsley. For added richness, top with a generous dollop of sour cream or slices of creamy avocado.
Optional: Sprinkle with chili flakes for an extra kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Prepare your Instant Pot Chicken and White Bean Soup in advance to make meal planning a breeze! You can chop the onion, celery, and garlic up to 24 hours ahead of time; just refrigerate them in an airtight container to keep them fresh. Additionally, you can soak the dried beans overnight to enhance their texture, ensuring they cook evenly. When you’re ready to enjoy your soup, simply combine the prepped ingredients with the chicken stock and spices in the Instant Pot, and cook on high pressure for 30 minutes. Follow the finishing touch of shredding the chicken and adding a squeeze of lemon, and you’ll have a delightful, wholesome meal ready to serve with minimal effort!
Expert Tips for Instant Pot Chicken and White Bean Soup
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Beans Variety: Choose a mix of beans, but remember that larger beans like kidney may take longer to cook. Adjust the cooking time accordingly for perfect tenderness.
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Chicken Choices: While boneless, skinless chicken breasts work well, using thighs adds extra moisture and flavor to your Instant Pot chicken and white bean soup.
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Aromatics Timing: Always sauté your onion, celery, and garlic first. This step builds a flavor foundation that enhances the overall taste of the soup.
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Taste Before Serving: Always taste and adjust salt and pepper at the end. Each stock varies in saltiness; a squeeze of lemon brightens the flavors beautifully!
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Garnishing Freedom: Customize your soup with toppings you love—fresh herbs, creaminess from avocado or sour cream add distinct touches that elevate the dish.
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Storage Tips: If you have leftovers, store soup in an airtight container in the fridge and enjoy it within 2-3 days for optimal freshness.
Instant Pot Chicken and White Bean Soup Variations
Feel free to get creative and add your own twist to this delightful soup!
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Dairy-Free: Use coconut cream instead of sour cream for a creamy, dairy-free option that adds a hint of sweetness.
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Spicy Kick: Add diced jalapeños or a teaspoon of cayenne pepper to the mix for some exciting heat that will warm you up!
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Vegetarian: Swap the chicken for extra beans or lentils, and add more vegetables like carrots and bell peppers for a hearty meat-free version.
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Herb Boost: Toss in fresh thyme or cilantro along with the rosemary for an aromatic twist that enhances the soup’s flavor profile.
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Smoky Flavor: Add a few drops of liquid smoke or diced smoked sausage to introduce a delightful smoky essence that elevates each spoonful.
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Zesty Citrus: Enhance the lemon squeeze with lime or grapefruit juice for a fresh, tangy dimension that brightens up the entire bowl.
With these variations, your Instant Pot Chicken and White Bean Soup can be a different experience every time, allowing you to savor it anew!
What to Serve with Instant Pot Chicken and White Bean Soup?
Looking to create a delightful meal experience alongside this soul-soothing soup? Let’s explore some perfect pairings!
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Crusty Bread: Pairing warm, crusty bread offers a satisfying crunch, perfect for dipping into the flavorful broth.
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Garden Salad: A light garden salad adds a refreshing crunch, complementing the soup’s richness with crisp veggies and tangy vinaigrette.
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Garlic Breadsticks: Soft, buttery breadsticks infused with garlic elevate the meal while providing a comforting aroma that enhances the dining experience.
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Roasted Veggies: Seasoned roasted vegetables, with their caramelized sweetness, beautifully contrast the creamy soup while adding earthy flavors.
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Cheesy Quinoa Bake: A warm, cheesy quinoa bake fills you up while adding a nutty flavor that pairs seamlessly with the soup’s hearty texture.
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Fruit Salad: A light fruit salad brings a hint of sweetness and brightness; the vibrancy of fresh fruit makes your meal feel even more festive!
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Herbal Iced Tea: A refreshing herbal iced tea enhances the meal’s comfort; its herbal notes provide a fragrant finish that cleanses the palate.
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Lemon Tart: For dessert, a zesty lemon tart provides a sweet and tart finale, leaving your taste buds dancing after a cozy, hearty meal.
Storage Tips for Instant Pot Chicken and White Bean Soup
Fridge: Keep the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Freezer: For longer storage, freeze the soup in individual portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, heat on the stovetop or in the microwave until steaming. Adjust seasoning if needed and add a squeeze of lemon for freshness.
Leftovers: Store any leftover Instant Pot chicken and white bean soup promptly to maintain its creamy texture and vibrant flavors.
Instant Pot Chicken and White Bean Soup Recipe FAQs
How do I select the best beans for the soup?
Absolutely! When choosing your dried beans, look for ones that are uniform in size with no dark spots or blemishes, which can suggest they’re old or spoiled. Cannellini and pinto beans are wonderful for creaminess, while kidney beans add heartiness. If you’re unsure, choose a mix for varied textures and flavors!
What’s the best way to store leftovers?
Very! Store your Instant Pot chicken and white bean soup in an airtight container in the refrigerator for up to 3 days. Make sure it cools to room temperature before sealing it up. When you’re ready to enjoy it again, just reheat gently on the stove or in the microwave until steaming.
Can I freeze the soup for later?
Absolutely! Freezing this soup is a fantastic option for meal prep. Pour your cooled soup into freezer-safe bags or containers, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, and reheat it slowly on the stove, adjusting seasoning if needed.
What should I do if the beans aren’t cooked properly?
If your beans are still a bit tough after cooking, don’t worry! Simply add a bit more chicken stock or water, and cook the soup on high pressure for an additional 5-10 minutes. Allow for a natural pressure release afterward. This ensures your Instant Pot chicken and white bean soup has that perfectly creamy texture.
Are there any dietary considerations with this recipe?
Certainly! This recipe is naturally gluten-free, but always check your chicken stock for potential gluten content if you’re sensitive. For a vegan option, replace the chicken with additional beans or tofu and use vegetable stock instead. Always ensure your beans are soaked properly if you’re opting for the stovetop method for those with digestion sensitivities.
Can I adjust the recipe for a larger crowd?
The more the merrier! You can easily double or even triple the recipe in the Instant Pot—just ensure not to exceed your pot’s maximum fill line. Increase the cooking time by about 5 minutes for larger batches, and you’ll have a hearty meal ready to warm up any gathering!
Instant Pot Chicken and White Bean Soup That Warms Hearts
Ingredients
Equipment
Method
- Sauté: Turn the Instant Pot on to the sauté function and add olive oil. Add the diced onion, chopped celery, and rough chopped garlic, sautéing for about 5 minutes until fragrant and tender.
- Combine: Add the remaining ingredients, except the lemon, including the herbs, bay leaf, dried beans, whole chicken, chicken stock, salt, and pepper. Stir well to combine everything.
- Cook: Set the pressure cooker to 30 minutes on high pressure. If using larger beans, increase the cooking time by 10-15 minutes for perfectly cooked beans.
- Release: Once cooking is complete, let the pressure release naturally or carefully use the manual release method. Shred the chicken using two forks.
- Stir: Give the soup a good stir, taste, and adjust the salt and pepper as necessary. Finally, add a squeeze of lemon.
- Serve: Ladle the soup into bowls and garnish with freshly chopped Italian parsley. For added richness, top with sour cream or avocado.