Instant Pot Chicken Bean Soup

INGREDIENTS:

  • 1 pound of dry & rinsed beans of your choice that have been soaked for a minimum of 4 hours (preferably overnight). I used a mixed bag because it’s more fun, hehe

  • 4-5 frozen chicken breasts

  • 200g chopped or baby carrots

  • 100g-200g white or yellow onion

  • 4 cups water

  • 2 cups broth

  • Dried bay leaves

  • 3 good size garlic cloves, smashed

  • Braggs, Coconut Aminos or Soy Sauce

  • Salt & Pepper

  • Additional spices I recommend:

    • Chipotle powder

    • Oregano

    • Harissa

    • Smoked paprika

    • Dried red pepper flakes

    • New Mexico chili powder

    • Cumin

    • Umami seasoning

INSTRUCTIONS:

  1. Chop onion, smash garlic & gather liquid and spices.

  2. Set Instant Pot to low sauté.

  3. Add onion & garlic to the pot, stir and let sweat, once the onion is translucent add liquid.

  4. Add spices, spice to taste - start with about a teaspoon of each spice and adjust based on your spice level.

  5. Drain your beans & dump them in the pot, then stir up the liquid and spices.

  6. Add frozen chicken breasts on top of the beans (they will sink), ideally your chicken boobs will be covered in the liquid.

  7. Set to low pressure for 2-3 minutes (the larger your frozen chicken boobs, the longer you need to cook it).

  8. Quick-release and remove chicken breasts to shred then add them back into the pot and stir it all up.

  9. Add your carrots.

  10. Set to low pressure for another 2-3 minutes, natural release for 10 minutes then quick release.

    Garnish with chopped chives, more spice if you want & a dollop of sour cream or Greek yogurt, serve over cooked rice or on its own

Pro-tip for if you are counting macros:

Know the weight of your pot (mine is 450g), once it is done cooking, I take the pot out and put it on my scale then subtract 450g, that amount is the total amount of the recipe which is going to be my “total weight” so for the serving size break up in my app, 1g = 1 serving. If you cannot edit the total weight in your app, simply make a serving size your total weight then weigh out your portion divide your weighed out portion by your total weight, e.g. 500g soup divided by 3335g (my total weight) = .149 serving.

*The longer you soak your beans the quicker they will cook, you *can use beans that are not soaked but you’ll want to adjust both pressure times to ~5 minutes. You may also want to pressure on high for 2 minutes at first then move it to low for the remainder.

*Cooked canned beans will work just fine, make sure to drain & rinse them, however, & you’ll probably only need one round of low pressure for ~2-3 minutes.

*If you do not have an instant pot a regular pressure cooker will work just fine, simply adjust your time accordingly.

Created by: Acacia Jennings

RecipesAshley BeaverRecipe, chicken, protein, soup, AcaciaComment