Instant Pot Healthy White Bean and Chicken Soup
This healthy Instant Pot white bean soup is loaded with flavor and nutrition. It's sure to be your new favorite healthy soup!
Servings 8 servings
Ingredients
- 1 lb. Hurst's 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!
Nutrition
Calories: 230kcal