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Instant Pot White Bean Chicken Soup
Instant Pot White Bean Chicken Soup
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hr 20 mins
- Yield: 8 Servings 1x
Ingredients
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- 20 oz. Great Northern Beans, rinsed and debris removed
- 2 chicken breasts, 1 to ½ lbs.
- 8 cups low sodium chicken broth
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 3 cups kale, chopped
- Juice of 1/2 lemon
- Freshly cracked black pepper, to taste
Instructions
- Remove the flavor packet from the beans and save for later use. After rinsing your beans and removing debris, add beans to the Instant Pot and cover with 8 cups of chicken broth. Make sure your valve is set to sealing and the lid is locked. Pressure cook on high pressure for 40 minutes then quick release.
- Remove the lid, add the carrots, celery, onion, garlic, rosemary, thyme and kale; stir. Place chicken breast in the pot. Replace lid, set to cook on high pressure for 15 minutes. Allow to natural release for 5 minutes, then move valve to release the rest of the pressure.
- Remove the chicken and shred. Return the shredded chicken to the pot and stir. Squeeze a bit of lemon juice into the pot and finish with freshly cracked black pepper. Serve hot and enjoy!
Keywords: Great Northern Beans Recipe
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