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