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bowl of white bean and chicken soup after cooked in instant pot

White Bean Kale & Chicken Soup-Instant Pot

Becky Shergill
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Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 8

Ingredients
  

  • 2 15 oz cans of cannellini beans
  • 3-4 cloves garlic, minced
  • 1 bay leave
  • 2 sprigs rosemary
  • 1 yellow onion, finely diced
  • 3 carrots, sliced
  • 3 stalks of celery, sliced
  • 1/4 cup parsley, finely chopped optional
  • 3 cups kale, chopped
  • 6 cups low sodium chicken broth
  • 1-2 tsp salt
  • 1 tsp worcestershire sauce
  • 1 tsp white modena or balsamic vinegar
  • 2 chicken breast, cubed about 1 to 1.5 lbs
  • 2 tbsp lemon juice 1 lemon
  • parsley, finely chopped for garnish

Instructions
 

  • Press the Saute function on instant pot and once its hot add in olive oil. Add onion, celery, carrots, and bay leave and saute until tender (about 5-7 minutes).
  • Add in garlic, rosemary, parsley (if using), salt. Saute another minute.
  • Add beans, stock, worcestershire sauce, and vinegar. Place on high pressure for 8 minutes and do a quick release.
  • Use an immersion blender or a masher to blend half the beans for a thicker consistancy.
  • Add chicken and kale to warm up for about 5 minutes. Add lemon juice. Garnish with parsley and fresh cracked black pepper if desired.

Notes

  • Substitute spinach for kale.
  • If using raw or frozen chicken add-in with stock and increase pressure cook time to 10 minutes.
  • Can make in a soup pot just follow the same steps. Cook covered for about 8-10 minutes on a medium-low simmer. 
  • If using fresh navy beans. Soak overnight. Pressure cook for 40 minutes.