Instant Pot Chicken and White Bean Soup

Name: Instant Pot Chicken and White Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1-2 tablespoon olive oil; 1 large onion, diced; 1 celery stalk, chopped; 4-6 garlic cloves, rough chopped ( or sub 1 ½ tablespoons granulated garlic); 1-2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried) or try fresh sage or thyme, or a combo (or even Herbs de Provence); 1 bay leaf (optional); 1 cup dried beans (white, cannellini beans, pinto, kidney, heirloom beans) If using canned see notes; 1 pound boneless, skinless chicken, breast or thighs( leave whole); 4 cups flavorful chicken stock ( sometimes I’ll add an additional bouillon cube); 1 ½ teaspoons salt; crack pepper to taste; squeeze of lemon; Additional garnishes- fresh Italian parsley, avocado, sour cream, chili flakes,

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 6

Author : Sylvia Fountaine

white bean stew

Instructions

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Step 1

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.

Step 2

Add the remaining ingredients (except the lemon) – herbs, bay, beans, chicken breasts or thighs (leave whole), chicken stock or broth, 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.)

Step 3

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.

Step 4

Serve with fresh chopped Italian parsley, and for added richness sour cream or avocado.

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