Healthy Chicken & White Bean Soup


  • 4 cups chicken broth
  • 1 3/4 lbs skinless boneless chicken thighs
  • 4 cloves garlic
  • 1 onion
  • 30 oz white northern beans
  • 4 oz diced green chilis
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • sour cream
  • chopped cilantro
  • Add all ingredients to the pot and stir to combine, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred.
  • Use a fork or an immersion blender to break up about half the beans.
  • Return chicken to the pot and stir to combine. Serve hot garnished with sour cream and chopped cilantro (optional).
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