This healthy Instant Pot white bean soup is hearty, flavorful, and loaded with nutritious superfoods! I’d like to thank Hurst’s Brand for sponsoring this post.

Instant Pot White Bean Soup Recipe

Bowl of Instant Pot white bean and chicken soup with carrots and kale

Save It for Later

Want Me to Send You This Recipe?Want This Recipe?

Pop in your email and I’ll send Instant Pot Healthy White Bean and Chicken Soup straight to your inbox, so it’s saved and ready when you are.I’ll email it straight to your inbox.

You’ll also get my weekly recipes. Unsubscribe anytime.Plus my weekly recipes. Unsubscribe anytime.

As we soldier through the final weeks of winter, it's the perfect time to try this warm and satisfying Instant Pot white bean and chicken soup recipe.

This is a hearty soup, while also being incredibly healthy. This easy Instant Pot soup is loaded with superfoods including protein-packed Hurst's Brand Great Northern Beans, carrots, celery, kale, tender chicken breast and plenty of delicious fresh herbs.

Bag of Hurst's HamBeens Great Northern beans on a blue napkin

Here's what you'll need to make this healthy Instant Pot white bean soup:

1 20 oz. package Hurst's Great Northern Beans
2 chicken breasts
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

I'm kind of obsessed with my Instant Pot right now! It helps me put my favorite foods on the table, faster. It's definitely great for cooking dried beans!

Healthy Instant Soup

As I mentioned, this easy Instant Pot soup is simply loaded with nutritious ingredients.

That's the great thing about cooking with beans. Beans are truly the perfect protein. They are low fat and high in fiber, which means you can feel great about serving them to your family.

Looking for a vegan version of this scrumptious Instant Pot white bean soup? No problem! Just swap the chicken broth for vegetable broth, and drop the chicken!

If you're looking for more healthy Instant Pot soup recipes, don't miss my incredible Instant Pot Taco Soup.

I particularly love buying Hurst's Brand beans because of the flavor packet included in the bag. These Great Northern beans come with a really tasty ham flavor packet that I always save for later, even if I'm not using it in a given recipe!

If you're a lover-of-legumes (like me), don't miss my easy Crock Pot 15 Bean Soup, this flavorful Salsa Chili and my yummy Lentil Stew.

You can pick up Hurst's Beans in the dry beans section of your local grocery store. I get mine at Kroger and Walmart.

Close-up of beans, shredded chicken, carrots and greens in broth

How to Make Instant Pot White Bean Soup

Check out our tutorial video to see how this easy Instant Pot white bean soup comes together. I hope you love this healthy Instant Pot white bean and chicken soup as much as we do!

More Instant Pot Recipes

Video

Ingredients

1 pound Hurst's Great Northern Beans rinsed and debris removed
2 chicken breasts 1 to 1½ pounds
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!

Notes

Save the packet: Set aside the bean flavor packet. This soup gets its flavor from fresh herbs.

Cook through: The chicken is done when it reaches 165°F.

Lemon: Add the lemon juice at the end. It brightens the whole pot.

Storage: Keep leftovers covered in the fridge for up to 4 days, or freeze them for up to 3 months.

Nutrition

Calories: 230kcal

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Dinner

Cuisine: American

Keyword: instant pot white bean soup, white bean chicken soup

Did you make this?

I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!

Save It for Later

Send This Recipe to My Inbox!

Enter your email and I’ll send you Instant Pot Healthy White Bean and Chicken Soup, so you can find it fast the next time you make it.So you can find it fast next time.

You’ll also get my weekly recipes. Unsubscribe anytime.Plus my weekly recipes. Unsubscribe anytime.

4.69 from 22 votes (19 ratings without comment)

19 Comments

Drucilla says:

at

Just to verify: when you say, “Remove the flavor packet from the beans and save for later use,” you mean to use it in a different recipe altogether, and you do NOT use it in this soup, right?

Sara says:

at

I only have canned beans available, how much should I decrease the liquid?

Mike says:

at

I love all bean, but especially white beans. I have got to try this.

Patti Malone says:

at

Hey Chrissy…I would love to be able to use frozen chicken breast for this recipe. How would I alter the recipe to do so?

Thanks!
Patti