Calling all instant pot chefs! This chicken and white bean soup recipe is about to become your new weeknight soup-er hero. It’s brimming with tender chicken, creamy white beans, all your favorite soup veggies, plus corn and copious amounts of spinach. And, because it’s made in the trusty instant pot, it comes together in a flash! This super healthy soup is meal-prep friendly, so you and your family can enjoy delicious, nutritious lunches or dinners throughout the week.
Instant Pot Chicken & White Bean Soup
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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.
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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.
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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.
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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.