Instant Pot Chicken and White Bean Soup

Make Life Simple Instant Pot Chicken and Beans, 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!

4.8 from 12 reviews

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.

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