Recipe Guide:
Instant Pot Healthy White Bean and Chicken Soup Recipe – A Hug in a Bowl
Nothing says “cozy night in” like a warm bowl of Instant Pot Healthy White Bean and Chicken Soup. As the chilly breeze swirls outside, I can already smell the aromatic blend of herbs and tender chicken wafting through my kitchen, making it feel like a hug from the inside out. This recipe isn’t just a dish; it’s a comforting reminder of those family dinners where laughter mingled with the aroma of good food.
Why You’ll Love It
- Quick and easy to make: Perfect for a busy weeknight.
- Comforting homemade flavor: A bowl of nostalgia.
- Made with simple ingredients: Nothing fancy — just real food.
- Great for any occasion: Serve it at dinner parties or Sunday brunch.
- Always a crowd-pleaser: Everyone will be asking for seconds!
Ingredients You’ll Need
- 1 lb. Hurst’s Great Northern Beans, rinsed and debris removed
- 2 chicken breasts (1 to 1½ lbs.)
- 8 cups low sodium chicken broth
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced (Fresh garlic gives it that extra flavor boost!)
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 3 cups kale, chopped (A fantastic way to sneak in those greens!)
- Juice of 1/2 lemon
- Freshly cracked black pepper, to taste
How to Make It
Let’s dive into this heavenly recipe that’ll warm your soul!
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Start by removing the flavor packet that comes with the beans — set it aside for later use. Rinse those beans and ensure any debris is taken away.
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Add the rinsed beans to your Instant Pot and pour in 8 cups of chicken broth. Trust me, this creates a wonderful depth of flavor. With everything in place, ensure your valve is set to sealing and lock the lid.
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Now, pressure cook on high for 40 minutes. During this time, sip on a warm drink and savor the anticipation of that upcoming deliciousness!
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Once the time is up, perform a quick release. Carefully remove the lid and breathe in that fragrant aroma! Toss in your carrots, celery, onion, garlic, rosemary, thyme, and chopped kale, and stir gently to combine.
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Nestle those chicken breasts right there in the pot. Replace the lid and set to cook on high for another 15 minutes.
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After it’s done, let it naturally release for 5 minutes before moving the valve to release any remaining pressure.
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Remove the chicken and shred it with two forks. Return the beautiful, juicy chicken back to the pot, stirring everything together.
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Finally, give it a squeeze of lemon juice and sprinkle in some freshly cracked black pepper to elevate those flavors. Serve hot and enjoy that first cozy bite!
Kitchen Tips
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Time-Saving Trick: If you’re in a rush, you can prep the veggies ahead of time and throw everything into the pot after a long day.
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Fix for a Common Mistake: If you find that your soup is too thick, simply add a little more chicken broth or water to reach your desired consistency.
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Personal Twist: Want to switch things up? Toss in some diced potatoes for extra heartiness or swap in spinach instead of kale for a different flavor.
Serving Ideas
Imagine gathering your loved ones around the table, bowls of steaming Instant Pot Healthy White Bean and Chicken Soup in hand. It’s perfect for family dinners or a cozy night in on the couch with a good movie. Serve it with some crusty bread for dipping, or sprinkle some fresh herbs on top for a beautiful finishing touch. And for an extra comforting treat, a dollop of sour cream on top can elevate this soup to the next level!
Storing & Leftovers
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Fridge or Freezer: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
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Reheating: Gently reheat on the stove or microwave, adding a splash of broth if it thickens too much. You want that perfect texture!
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Fun Leftover Idea: Make wraps with leftover soup as a filling, adding some fresh greens and avocado for a delicious twist.
FAQs
Q: Can I make this ahead of time?
A: Definitely! The flavors meld together beautifully overnight, and it often tastes even better the next day.
Q: Can I swap any ingredients?
A: Of course! Use what you have on hand — this recipe is very forgiving.
Q: What’s the best way to serve it?
A: Fresh from the pot, still warm and aromatic is the way to go.
Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!
Final Thoughts
This Instant Pot Healthy White Bean and Chicken Soup isn’t just food; it’s a reminder of home, comfort, and warmth amid life’s hustle and bustle. It’s something you can share with family, friends, or even savor all by yourself on a quiet night. As you make it your own, remember every bowl is a new memory waiting to happen. So, gather your ingredients and heat up that Instant Pot—you won’t regret the cozy magic that comes from this recipe!
Instant Pot Healthy White Bean and Chicken Soup
Ingredients
Method
- Start by removing the flavor packet that comes with the beans — set it aside for later use. Rinse those beans and ensure any debris is taken away.
- Add the rinsed beans to your Instant Pot and pour in 8 cups of chicken broth. Ensure your valve is set to sealing and lock the lid.
- Pressure cook on high for 40 minutes.
- Once the time is up, perform a quick release. Carefully remove the lid and breathe in that fragrant aroma!
- Add the carrots, celery, onion, garlic, rosemary, thyme, and chopped kale, and stir gently to combine.
- Nestle the chicken breasts in the pot. Replace the lid and cook on high for another 15 minutes.
- After it’s done, let it naturally release for 5 minutes before moving the valve to release any remaining pressure.
- Remove the chicken and shred it with two forks. Return the shredded chicken back to the pot and stir everything together.
- Squeeze in lemon juice and sprinkle freshly cracked black pepper to elevate the flavors. Serve hot.
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