Instant Pot Chicken and White Bean Soup Recipe
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!
How to Make the Best Instant Pot Chicken and White Bean Soup
This Instant Pot Chicken and White Bean Soup is the perfect comfort food for busy weeknights. With just 10 minutes of prep and the magic of pressure cooking, you’ll have a hearty, satisfying soup on the table in under an hour—even when using dried beans. The combination of tender shredded chicken, creamy white beans, and aromatic fresh herbs creates a Mediterranean-inspired dish that’s both nourishing and delicious.
What makes this recipe so convenient is its flexibility. You can use whatever dried beans you have on hand—cannellini, pinto, kidney, or even heirloom varieties. The Instant Pot does all the heavy lifting, transforming tough dried beans and whole chicken pieces into a perfectly cooked, flavor-packed soup. A squeeze of fresh lemon at the end brightens everything up and ties all the flavors together.
Serve this soup with your favorite garnishes for a customizable meal the whole family will love. Fresh Italian parsley adds a pop of color, while avocado or a dollop of sour cream adds richness. A sprinkle of chili flakes brings gentle heat for those who like a little kick. This soup also reheats beautifully, making it ideal for meal prep or leftovers throughout the week.
Instant Pot Chicken and White Bean Soup
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!
Ingredients
Soup
Garnishes
Instructions
Instant Pot Chicken and White Bean Soup
- Turn the Instant Pot on to the sauté function and add the oil, onion, celery, and fresh garlic. Sauté for 5 minutes until fragrant and tender.
- Add the remaining ingredients (except the lemon) – herbs, bay leaf, beans, chicken breasts or thighs (leave whole), chicken stock, 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, top with sour cream or avocado.
Notes
- For canned beans, reduce cooking time to 15 minutes and add beans after pressure cooking the chicken.
- This soup can also be made on the stovetop - simmer for 1-2 hours until beans are tender.
- Try fresh sage or thyme instead of rosemary, or use a combination of herbs like Herbs de Provence.
