Instant Pot Chicken & White Bean Soup

Rectangle 58

Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

Fit + Fueled

An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
Get all the tools to take your physique into your hands. Over six-months, you’ll transform your life, mindset, and body in this program that’s part-course, part-coaching, and part-community.

Hi, guys!

I whipped up this (experimental) recipe over the weekend and shared it on Instagram Stories. It turned out so well, and I received approximately 1 million inquires about it, so I decided to turn it into an official recipe on CNC. It was SO EASY to make, so it’ll definitely be a recipe that we’ll make again!

And, hey, how great is the instant pot? It’s so easy to just dump in all of your ingredients and cook up a super flavorful meal within minutes – and that’s exactly what this Instant Pot Chicken & White Bean Soup is all about. It’s a hearty protein-packed soup, and I had almost all of the ingredients on-hand for it. Most are pantry staples, so having these ingredients in your kitchen for a last-minute, super simple weeknight dinner is the way to go! I hope you enjoy this recipe as much as we did!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Chicken & White Bean Soup



2 (15-ounce cans) white beans, drained and rinsed
1 carton (32 ounces) chicken stock
2 tablespoons butter
1 tablespoon minced garlic
3/4 cup diced onion
4 ounces canned chopped green chiles
1.5 pound boneless, skinless chicken breasts
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons salt and pepper (to taste)
fresh cilantro, chopped (optional)


Place chicken breasts, chopped onion, butter, garlic, green chilies, cumin, oregano, salt, and pepper in instant pot along with 2 cups of chicken stock.

Cook chicken for 19 minutes. Release steam and then remove chicken breasts. Shredded chicken with a fork and the place it back in the instant pot along with the beans and additional chicken stock (1-2 cups). Feel free to use additional chicken stock if you like your soup a bit more watery.


  • Serving Size: 6
  • Calories: 266
  • Fat: 7
  • Carbohydrates: 24
  • Protein: 31


You Might Also Like


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!

Join The community

Get recipes, workouts. and discounts straight to your inbox for FREE!


© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.