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!
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