This easy and delicious Instant Pot soup is the perfect comforting meal. Full of protein, fiber, and gut healthy ingredients, your body and soul will thank you!
I’m not a huge Instant Pot fan, but I do love it for soups! It’s so much easier to dump and go than have to watch the stove while a soup cooks. I also love that you can add the raw chicken and just shred it at the end, no need to cook it separately.
This gut healthy soup is packed with ingredients to support your gut microbiome without triggering a major IBS flare. I love using soaked and cooked white beans to not trigger digestive issues. This soup is simple, but delicious and it’s become on of my favorite meals!
Chicken and White Bean Soup Ingredients
This Instant Pot soup is gluten free, diary free, and lower FODMAP.
Veggies: To keep this recipe more GI friendly, I use fennel instead of white onion. Fennel is low FODMAP compared to onion which can be quite triggering if you have IBS issues, like SIBO. There is a little bit of celery for flavor, but you can cut down on that as needed.
Oil: I love using garlic-infused olive oil to add flavor without the digestive distress that garlic can cause. You can find infused oils like this at your local olive oil store or even online!
Protein: This soup calls for chicken and white beans to bump up the protein and nutrition factor.
Beans: Although white beans are not low FODMAP, if you buy soaked and cooked beans it does help with digestion. I love using Jovial Foods as they prepare the beans the correct way and store them in glass jars.
Liquid: We use a combination of coconut milk and broth for a creamy and delicious consistency!
Flour: There is 1 tablespoon of gluten free flour in this recipe to help the consistency. Feel free to use tapioca or arrowroot starch to keep this recipe grain free.
Substitutions and Variations
Chicken: if you prefer dark meat, feel free to use boneless, skinless chicken thighs.
Veggies: you can add chopped potatoes or sweet potatoes. Feel free to stir in some chopped kale or spinach at the end when you add the chicken back in. You can also use onion instead of the fennel if you don’t have issues with it!
Garlic olive oil: I use garlic infused olive oil for digestive reasons, but if you don’t have issues with garlic, you can use regular olive oil and sauté some chopped garlic into it before adding the vegetables to the Instant Pot.
Coconut milk: if you don’t have issues with dairy, feel free to use cream!
Beans: the mild and creamy taste of white beans is what pairs perfectly in this soup, but butter beans would also be delicious!
Crockpot vs. Instant Pot
Crockpot is a type of slow cooker that cooks dishes on a low heat over a prolonged period of time.
The Instant Pot is a pressure cooker so it does the opposite of a slow cooker. It cooks things much quicker, but it is often a multi-cooker with other functions.
Can I use a slow cooker or the stove for this soup recipe?
This recipe is written to use an Instant Pot. I have not cooked it any other way, but if you don’t have an Instant Pot, you can try the below:
Slow cooker: add all ingredients and cook on low for 6-8 hours until chicken is done.
On the stove: use the same method as the instant pot, but bring everything to a boil then simmer the soup for 20-30 minutes, until the chicken is done. Alternatively, you can use cooked chicken or cube the chicken before adding it to the cooking process.
Storage
Keep this soup stored in an airtight container in the fridge for up to 3 days.
This soup also freezes well. Divide soup into individual portions in freezer safe containers and freeze for up to 3 months. Thaw the soup in the fridge overnight and reheat on low on the stove.
More cozy recipes
Easy Crockpot Beef Stew (Paleo and AIP)
Curried Chicken and Veggie Stir Fry (AIP)
Slow Cooker Orange and Apricot Chicken (Paleo)
Instant Pot Chicken and White Bean Soup
Equipment
Ingredients
- 1 large fennel diced
- 1 Tbsp garlic infused olive oil or regular olive oil and 2 cloves of garlic, diced
- 4 stalks of celery chopped
- 4 large carrots chopped
- 1 lbs chicken breast
- 1 can of white beans
- 1 tsp oregano
- 2 tsp salt
- 2 cups chicken broth
- 1 cup full fat coconut milk
- 1 Tbsp gluten free flour
- juice of 1/2 lime or lemon
Instructions
- Set instant pot to sauté function and add your olive oil and fennel (and garlic if using), stirring occasionally, until fennel has softened and just beginning to brown. Add your celery and carrots and sauté for another 5 minutes.
- Once done sautéing, hit cancel. Add your beans, broth, milk, oregano, salt. Stir to combine then add the chicken.
- Seal instant pot and set to pressure cook for 15 minutes. When done cooking, manually release. Take chicken out and shred it with two forks.
- Add chicken back to the instant pot with the flour and lemon or lime juice. Stir to combine and serve!
