Instant Pot White Bean Soup
Instant Pot white bean soup s a weeknight favorite at my house. It is packed with healthy vegetables like carrots, zucchini, and spinach. The white beans add additional protein and fiber that helps you stay full even though you are eating a healthy soup recipe.
Servings 6
Equipment
- 1 Pressure cooker
Ingredients
- 1 tablespoon oil of choice
- ½ cup onion (diced)
- 2 teaspoon garlic (minced)
- 4 cups chicken broth or vegetable broth (32 oz)
- 2 carrots (diced)
- 1 zucchini (diced)
- 1-2 lbs chicken thighs (boneless, skinless) (omit for vegan adaptable)
- 3 cans Great Northern or Cannellini beans (rinsed and drained)
- 1 teaspoon oregano
- 1 teaspoon parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 bag spinach (8 oz)
Instructions
- Select the Instant Pot or pressure cooker saute function. Add the oil once the pan is hot. Add the chopped onions and continue cooking until translucent.
- Add the garlic and cook for 30 seconds.
- Add the broth to the saucepan along with the diced carrots, diced zucchini, chicken thighs (if using), white beans, oregano, parsley, salt, and pepper. Do not add the spinach.
- Secure the Instant Pot lid, set the valve to "sealing" and use the manual function to set the time. Select 5 minutes without the chicken and 10 minutes if adding defrosted chicken thighs. If you are using frozen chicken thighs, select 15 minutes. It will take several minutes for the Instant Pot to come to pressure before the cooking time begins.
- After the Instant Pot has completed the cooking time, let the Instant Pot naturally release pressure for 5-10 minutes before turning the valve to "release."
- Stir in the spinach and serve. Top with parmesan cheese or serve with crusty bread, if desired.
Notes
The chicken usually shreds very easily after it is cooked. However, you may need to gently shred the chicken to create bite-sized pieces before serving.