I use my instant pot a few times a week, usually to make rice, shredded meat, or dried beans. This week I decided to go for a bit of a combo situation.
This soup is probably one of the easiest recipes I’ve made in my instant pot. It’s also super healthy and filling! Let me know if you give this one a try 🙂
Turn your instant pot to Sauté and add the olive oil and onions. Cook for about 5 minutes and add in the garlic, Italian seasoning, red pepper flakes, salt and pepper.
Add in the chicken (no need to cut it), beans and stock. Stir.
Close the lid, and make sure the vent is set to “Sealing”.
Select “Manual” and set to 10 minutes if using canned beans and 30 minutes if using dried beans.
Once the time is up, let the pressure release naturally for 10-15 minutes.
Open the lid and remove the chicken breasts. Shred the meat with two forks.
Optionally, if you want a thicker broth, use an immersion blender to purée the beans into the stock.
Add the chicken back to the pot. Add in the baby spinach and stir. Let it wilt for a couple minutes.
Serve in large bowls (over rice if you’re so inclined) and garnish with a squeeze of lemon, sour cream and scallions.
I hope you love it!
Makes: 6 servings
Prep: 10 minutes, Cook: 10 minutes (or 30 for dried beans), Total: 20ish minutes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/2 tablespoon Italian seasoning
- 1/4 – 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb boneless skinless chicken breasts
- 29 oz can cannellini beans (or 1 cup dried)
- 4 cups chicken or vegetable stock
- 4 cups baby spinach
- Cooked rice (optional)
- Lemon juice, sour cream and scallions (for garnish)
Turn your instant pot to Sauté and add the olive oil and onions. Cook for about 5 minutes and add in the garlic, Italian seasoning, red pepper flakes, salt and pepper.
Add in the chicken (no need to cut it), beans and stock. Stir.
Close the lid, and make sure the vent is set to “Sealing”.
Select “Manual” and set to 10 minutes if using canned beans and 30 minutes if using dried beans.
Once the time is up, let the pressure release naturally for 10-15 minutes.
Open the lid and remove the chicken breasts. Shred the meat with two forks.
Optionally, if you want a thicker broth, use an immersion blender to purée the beans into the stock.
Add the chicken back to the pot. Add in the baby spinach and stir. Let it wilt for a couple minutes.
Serve in large bowls (over rice if you’re so inclined) and garnish with a squeeze of lemon, sour cream and scallions.
I hope you love it!
Crunchy Salty Sweet 