Instant Pot Chicken and White Bean Soup
Pressure cooking beans takes a fraction of the time it would on the stovetop, without having to soak them first. Mixed here with spices, corn and chicken, this hearty soup is a light and healthy alternative to more traditional recipes. You can purée half of the soup before serving for thick, chili-like texture.
- 1 Tbs. olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 Tbs. chili powder
- 2 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- 5 cups (40 fl. oz./1.25 L) chicken stock
- 1 can (4 oz./115 g) diced green chiles
- 1 cup (200 g) dried great white or northern beans, picked over and rinsed
- 1 1/2 lb. (680 g) boneless, skinless chicken breasts
- 2 bay leaves
- 1 cup (180 g) fresh or frozen corn kernels (about 2 ears)
- Avocado slices for serving
- Jalapeño sliced for serving
- Chopped cilantro for serving
- Tortilla chips for serving
Select Sauté on the Instant Pot and heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Press the Cancel button to reset the program.
Add the stock, canned chiles and their juices, beans, chicken and bay leaves to the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 30 minutes at high pressure.
Let the steam release naturally, or for at least 15 minutes, before turning the valve to Venting to quick-release any residual steam. Carefully remove the lid. Remove and discard the bay leaves.
While the soup is still hot, add the corn and cook until it is heated through, about 20 minutes. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and top with avocado slices, jalapeño slices and cilantro. Serve right away with tortilla chips alongside. Serves 6.
Adapted from Healthy Instant Pot (Weldon Owen, 2019).