Instant Pot Chicken and White Bean Soup, made with white beans and fresh herbs – a hearty, and incredibly delicious soup that is fast, convenient and affordable! This can also be made on the stove-top!
This delicious and hearty “Make Life Simple” recipe, Instant Pot Chicken and White Bean Soup has become one of my husband’s all-time favorites.
I love it because it can be made very quickly ( 30 minutes) in an Instant Pot (pressure cooker) with 10 minutes of hands-on time, and makes good use of all the dried beans in our pantry. You can also use canned beans, (see recipe notes).
Fast and affordable with a short list of ingredients yet really delicious! It’s packable and can be made ahead for the workweek, or packed up in a thermos for outdoor winter adventures.
Chicken and White Bean Soup | 30-Second Video
This week we’ve partnered with Sheep Thrills, to create a cozy winter picnic. Sheep Thrills is located on the beautiful hillsides of Abruzzo, Italy where sheepherders and grape growers have lived and worked side-by-side for hundreds of years. They are all about outdoor adventure, no matter what the season.
Pack up the soup in a thermos, along with a bottle of Sheep Thrills wine and take it with you on your next cross-country ski, snowshoe adventure, snowy hike or festive winter picnic. No matter what the adventure… this hearty soup will warm you to your bones!
Highly adaptable, this recipe can be used as a template for your own creations. Today I’ve used white beans, but really any other dry bean would work. Use what you have.
Chicken breast keeps the stew clean and lean, while savory herbs like rosemary, sage and thyme give it flavor.
Sometimes the simplest of ingredients can be incredibly nurturing.
Instant Pot Chicken and White Bean Soup, a hearty, delicious stew that is fast, convenient and affordable.
Lean and clean, it’s low in fat and calories while keeping you energized and satisfied all day long!
Pack it up it for a delicious winter picnic!
You may like:
- Brothy Beans on Garlic Toast
- 25 Mouthwatering Instant Pot Recipes!
- Tuscan Cannellini Bean Soup
- Creamy White Bean Soup with Gremolata
- Ribollita! | White Bean Soup
- Instant Pot Lentil Soup
- Instant Pot Chili with dry beans!
***If you are looking for a good source for heirloom beans, I love Rancho Gordo, take a peek.
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Instant Pot Chicken and White Bean Soup
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6 ( 8 cups) 1x
- Category: Main
- Method: Pressure Cooker
- Cuisine: Mediterranean
Description
Instant Pot Chicken and White Bean Soup with dried beans (or use canned) and fresh herbs – a hearty, delicious soup that is fast, convenient and affordable! This can also be made on the stovetop- see notes!
Ingredients
- 1–2 tablespoon olive oil
- 1 large onion, diced
- 1 celery stalk, chopped
- 4–6 garlic cloves, rough chopped ( or sub 1 1/2 tablespoons granulated garlic)
- 1–2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried) or try fresh sage or thyme, or a combo (or even Herbs de Provence)
- 1 bay leaf (optional)
- 1 cup dried beans (white, cannellini beans, pinto, kidney, heirloom beans) If using canned see notes
- 1 pound boneless, skinless chicken, breast or thighs( leave whole)
- 4 cups flavorful chicken stock ( sometimes I’ll add an additional bouillon cube)
- 1 1/2 teaspoons salt
- crack pepper to taste
- squeeze of lemon
- Additional garnishes- fresh Italian parsley, avocado, sour cream, chili flakes,
Instructions
- Turn the Instant Pot on, to the saute function and add the oil, onion, celery, and fresh garlic, and sauté 5 minutes until fragrant and tender.
- Add the remaining ingredients (except the lemon) – herbs, bay, beans, chicken breasts or thighs (leave whole), chicken stock or broth, salt and pepper. Give a good stir and set the pressure cooker to 30 minutes on high pressure. (***If using larger beans like cannellini, lima, corona, or fava, increase time by 10-15 minutes.)
- Let the pressure release (either naturally, or let it out manually) and pull the chicken meat apart using two forks, shredding. Give a good stir, taste, adjusting salt and pepper, and add a squeeze of lemon.
- Serve with fresh chopped Italian parsley, and for added richness sour cream or avocado.
Notes
To cook on the stove top, cook the same way, but in a Dutch oven, cover, then simmer gently until beans are tender.
If using canned beans, use 2 cans, drained, ( 3 cups cooked) and pressure cook on high, for only 9 minutes. If using very thick chicken breasts, or frozen, perhaps add another minute or two.
I don’t usually presoak my dry white beans here, but if you would prefer to, pre-soak them in a bowl of water for 8-12 hours, lower pressure cooking time here by 10 minutes.
Nutrition
- Serving Size:
- Calories: 317
- Sugar: 5.3 g
- Sodium: 851.9 mg
- Fat: 7.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 33 g
- Fiber: 6.9 g
- Protein: 29.8 g
- Cholesterol: 60 mg
i do not see any mention of pre-soaking and then rinsing dried beans.
So for this recipe I keep it really quick and easy and usually don’t presoak the beans. Feel free to, and shorten the pressure cooking time by 10 minutes. 🙂
I am going to make it, but am wondering if i should soak the beans overnight? I’ll be using dry beans and cooking on stove top. Thanks!
I would!
Just fabulous. I make extra and freeze some.
THanks Linda!
I am new to using my pressure pot and was looking for a ‘dump and cook’ white chicken chili recipe that used dry beans and didn’t require a lot of prep work. I followed the recipe as written but changed the spices. I added cumin, cilantro, and a can of green chili’s. I served it with cheese, sour cream and additional cilantro and it turned out perfect. This will be a keeper! The chicken was tender and I was able to break it into bite sized pieces easily while stirring it up. I will be making this again but I doubt it will ever be exactly the same twice!
Haven’t made the soup yet but am going to very soon. I’m interested in where I can buy the Sheep Thrills wine. I live in Texas and haven’t found anyone that carries it yet. Any ideas?
You can go to their site and enter your zip and I think they can show you where to find, closest to you!
Thank you. I’ll try that.
On a scale of 1-10 I give it a 12! Super easy!
Wow. One of the best soups we have made. Usually, they are too bland. We added fresh cilantro at the end, went with the diced avocado, sour cream and squeezed the lemon in at the end. Also, we used navy beans. My husband is NOT a fan of avocado but this time he liked it. I used a more firm but ripe avocado.
I love this soup so much! Thank you for posting it!
So do I! Glad you gave it a try!
I just made this soup and it was awesome! I used fresh rosemary and all the spices in dried form. My husband wasn’t feeling well and it made him feel a lot better. I am definitely saving this recipe. Thank-you!
Yay! Im glad you liked it!
So fast to put together using minimal ingredients. Delicious! I used 3 different kinds of dried beans. They weren’t fully cooked when the time was up so I just cooked them again for a few minutes. I found the 1 1/2 tsp salt was too much so I’ll only use 1tsp to start the next time.
so simple and so delicious! love the lemon. i don’t have instant pot so cooked on stove top plus used split chicken breast with bone and cooked with the beans, i used cannellini beans and rosemary, thyme and sage
Perfect, thanks for sharing!
making with ham boned
Sounds good!
I guess I didn’t realize that I had larger beans but I ended up adding more than 25 min to the cook time (10 min but still not done so added another 15) AND a natural release! Other than that this soup was AMAZING! I had it for lunch each day and it got better by Friday! I added an entire rosemary spring (bc I’m lazy) and picked it out when cooking was done. So delicious!
I think this is what I’ll have to do. I’m just using small white beans and they’re still nowhere near cooked. Took the chicken out, shredded it, and brought beans to a boil, now they’re cooking on high pressure for 12 more minutes. I’ll do the natural release too. Hopefully they’ll be done. ..we’re hungry!
Hi
You really made a very nice website, it is wonderful.
Have a verry nice day
Greetings
The flavors were great and it was so easy but I found it to be way too salty. Next time I’ll leave out the 1 1/2 tsp of salt and it should be perfect. Thanks for sharing!
Would it be possible to make this in a Crock-Pot? Thanks in advance!
Yes, I think so but not sure of cooking times.
How would I make this if I only have canned beans
I some added instructions to the recipe- thanks!
Tones makes a garlic rosemary spice mix that would be perfect for this if you don’t have fresh on hand. I make sure I always keep a jar in the pantry.
Love this soup! I made it on the stove top with cannellini beans, dried rosemary, thyme and herbs de provence because that’s what I had on hand.. Added an extra cup of broth in beginning, and kale during last few minutes. Garnished with avocado and chili flakes. . . . For anyone (like me) who welcomes cooking times, I soaked the beans overnight (12 hours). Both chicken and beans were done in 20 minutes on a very low simmer, after bringing broth to a quick boil first.
It’s freezing in CT, SA at the moment and the best way to defrost frozen humans is a big pot of chicken soup – made this last night – added chopped carrots and broccoli and Brussels sprouts to the existing vegetable line up in the recipe and used dried red kidney beans and brown lentils – added fresh raw corn just before serving and sprinkled over some lime zest and finely chopped parsley – seconds and thirds were devoured with huge chunks of homemade bread dunked into the soup – totally yummy but you have to use fresh rosemary it just makes the soup stand up and do a happy dance – thanks Sylvia this recipe is going to be a Winter supper regular
I’m someone who never reviews things online, but this soup was so good that I bookmarked it, subscribed to newsletters and am leaving a review. I used fresh sage and thyme instead of rosemary (any appreciated the alternative herb option) and added crushed red pepper before cooking cooking to help my cold. Simply fresh and amazing and flavorful. Thanks for sharing this recipe!
Loved this soup. So quick and easy, it will be a regular in our rotation of recipes!
Yay! I love this one too. So easy and tasty! Makes my husband happy every time I make it.
Hey Sylvia!
If we don’t have an Instant cooker, what would be an alternative way to make this delicious soup?
Also, have you thought of making recipe videos? Would be great!
Silvia
Cook the same way in a dutch oven on the stove top, simmer covered until beans are soft.
How do you make this without an instant pot?
I added notes to the recipe!
Do the dried beans need to be soaked overnights first before being put into the instant pot?
No, they don’t! You can of course, but not mandatory!
you should always soak your beans, ideally overnight, but a couple of hours will do.
Where are the mug sweaters from? So cute!
Target!