Instant Pot Chicken and White Bean Soup
This delicious and nourishing soup is easy to make thanks to the Instant Pot. Packed with flavor and nutrients, this is the perfect warming meal!
Servings 4 servings
Equipment
Ingredients
- 1 large fennel diced
- 1 tablespoon 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 teaspoon oregano
- 2 teaspoon salt
- 2 cups chicken broth
- 1 cup full fat coconut milk
- 1 tablespoon gluten free flour
- juice of ½ 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!