Step 1

Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Then add in the onion and saute for about 3 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth. Scrape the bottom of the pot.

Step 2

Add in the carrots, celery, navy beans, bay leaf, rosemary, thyme, smoked paprika, pepper and salt. Stir. Nestle the chicken into the pot.

Step 3

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 33 minutes on high pressure (some people who have made this have expressed that they would cook the beans for 2-5 minutes longer).

Step 4

When the time is up let the pot sit for another 5 minutes (display will say L0:05). Then move the valve to venting. Remove the lid when you can.

Step 5

Use tongs to remove the chicken and place it on a cutting board to shred. Add shredded chicken back into the pot.

Step 6

Warm your half and half before adding it to the pot so it doesn’t curdle. I do this by putting it in a glass measuring cup in the microwave for 1 minute. Add the warmed half and half into the pot. Stir. Taste test. Salt and pepper to taste.

Step 7

Ladle into bowls and enjoy!