Instant Pot Chicken and White Bean Soup

Instant Pot Chicken and White Bean Soup is a hearty and incredibly delicious soup made with white beans and fresh herbs. It's fast, convenient, and affordable!

This recipe has quickly become one of my families favorite quick meals, because not only do you get to use up those dried beans or canned beans in your pantry, but it can be made very quickly (30 minutes or less) in the instant pot.

It's fast and affordable with a very short grocery list! It's packable and can be made ahead of time for the work week, or packed up in a thermos for outdoor adventures!

What You Need

  • Onion
  • Carrots
  • Celery
  • Can of Corn
  • Can of White Beans
  • Chicken Breasts
  • Chicken Broth
  • Water
  • Salt and Pepper
  • Fresh or Dried Herbs
  • Avocado Oil

I'm kind of obsessed with my instant pot right now! It definitely helps me put most of my family favorite meals on the table much faster. Including this soup!

Storing and Serving

You can store the soup in air tight containers for meal prep for up to two weeks, or keep them in a stainless steel pot. Serve them with some freshly baked homemade bread! Or eat it as is. Either way, your family will ask you to make this soup again!

Healthy Instant Soup

Like I've mentioned before, this easy instant pot soup is simply loaded with nutritious ingredients. It's basically the cousin to Chicken Noodle Soup! The Beans are truly the perfect protein. They are low fat and high in fiber, which means you can feel great about serving them to your family.

If you're looking for a vegan version, you can simply swap the chicken broth for vegetable broth, and drop the chicken! Or if you'd like to try some other Instant pot recipes, try:

Prep time:
15 minutes
Cook time:
10 minutes
Chill time:
Total time:
25 minutes
6 Quarts


  • 1 Onion, diced
  • 2 Carrots, grated
  • 2 Celery Stalks, chopped
  • 1 can of Corn
  • 1 can of White Beans
  • 2 Chicken Breasts
  • 4 cups of Chicken Broth
  • Water
  • Salt and Pepper
  • Fresh or Dried Herbs
  • Avocado Oil


  1. Saute onions, carrots, and celery in your instant pot. Once the vegetables are soft and have a bit of color, place your chicken breasts on top of the veggies, corn, and white beans. Add your chicken broth and fill the rest of the way up with water.
  2. Close the pot and pressure cook for 10 minutes. Once the instant pot releases pressure, open the pot, and shred your chicken. Taste for seasoning. Add your fresh or dried herbs, and about 2 tbsp of Avocado oil.
  3. Serve and Enjoy!

Recipe notes

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