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 stove top- see notes!
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 breast (leave whole), chicken stock or broth, salt and pepper. Give a good stir and set pressure cooker to 30 minutes on high pressure. If using particularly large beans like 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.
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.
Keywords: white bean stew, instant pot white bean stew, Instant Pot Chicken and White Bean Soup, Chicken white bean soup, white bean soup instant pot, white bean soup pressure cooker,