Instant Pot Chicken & White Bean Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8
Calories: 181 kcal
Ingredients
- 1-1/2 lbs. organic boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 2 cups water
- 1-1/2 cups potatoes cubed
- 1-1/2 cups carrots sliced
- 1-1/2 cups celery sliced
- 1 tsp. pink salt
- 1/8 tsp. black pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 can (15 oz.) white beans drained
- 1 cup corn kernels drained
- 2 cups fresh spinach leaves
- 1/4 cup fresh parsley
Instructions
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In instant pot, combine chicken, broth, water, potatoes, carrots, celery, salt, pepper, oregano and thyme. Cover, set to pressure cook 18 minutes with vent closed.
-
Once pressure cooking is done, release vent. Be careful of hot steam escaping pressure cooker. Once pressure is fully released, open lid and remove chicken pieces to shred.
-
To instant pot, add beans, corn and spinach to warm up in hot soup. Add shredded chicken back into pot and stir everything together. Add parsley to soup before serving.
Recipe Notes
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Nutrition Facts
Instant Pot Chicken & White Bean Soup
Amount Per Serving
Calories 181
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 81mg27%
Sodium 436mg18%
Potassium 689mg20%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 3g3%
Protein 21g42%
Vitamin A 5003IU100%
Vitamin C 15mg18%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.