Instant Pot Great Northern Bean Chicken Soup

The Polar Vortex has brought unprecedented cold weather. They say it hasn’t been this cold in a generation. Cold Weather = Hot Soup. I quickly sauteed some chicken and pressure cooked it with Great Northern White beans, onion, garlic, carrots, green and red peppers, and spices to make this dairy-free and gluten-free tummy warmer in less than an hour. Stay warm.

Preparation Time: 15 minutes

Cooking Time: 20 minutes (plus preheating and cooling of Instant Pot)

Servings: 8


1-1/2 tablespoons OLIVE OIL
3 skinless boneless CHICKEN BREAST (2 lbs)
1 tablespoon (3 cloves) GARLIC, minced
6 cups reduced-sodium CHICKEN BROTH
4 large CARROTS, peeled and cut into 1/2 inch slices
1/2 RED BELL PEPPER, diced
1 30-ounze can GREAT NORTHERN WHITE BEANS, drained & rinsed
1 teaspoon dried ROSEMARY
1/2 teaspoon dried THYME
1/4 teaspoon SMOKED PAPRIKA
1 teaspoon SALT
1/2 teaspoon ground BLACK PEPPER
Optional Toppings: Gluten-Free TORTILLA CHIPS


    • Turn Instant Pot on to SAUTE normal setting
    • When pot display says ‘HOT,’ ADD the oil and SWIRL it around to coat the bottom of the pot
    • ADD chicken breasts and SAUTE the chicken, about 3 minutes each side, until browned (6 minutes total)
    • REMOVE chicken from pot and set aside
    • With Instant Pot still on SAUTE normal setting, ADD the onions and cook for 3 minutes, until translucent
    • ADD the garlic and SAUTE another 30 seconds, stir frequently
    • ADD carrots, green pepper, red pepper, bay leaf, rosemary, thyme, smoked paprika, salt, and pepper and mix well
    • STIR in the broth and SCRAPE pot to mix well
    • STIR in beans and mix well
    • RETURN the chicken to the pot and submerge in broth mixture
    • CLOSE the pot lid tightly
    • SET pressure release valve to ‘SEALING’
    • SET manual pressure cook button to high pressure for 10 minutes
    • The Instant Pot will reach desired pressure within 10-15 minutes and then it will begin to count down the set amount of time
    • When the timer finishes counting down the 10 minutes, PRESS ‘CANCEL,’ and carefully MOVE the release value to ‘VENTING.’ Allow a natural pressure release for 5 to 10 minutes, and then you can quick pressure release the rest. Use tremendous caution when working with steam and when venting your Instant Pot.
    • REMOVE the lid once the pot pressure is released and using tongs REMOVE chicken from the pot and place in a bowl
    • SHRED chicken by holding each piece with a fork or the tongs and pulling it apart with another fork. Chicken should be well cooked and shred easily.
    • RETURN shredded chicken to the pot and STIR
    • SEASON soup with additional salt and pepper to taste
  • SERVE in bowls topped with gluten-free tortilla chips
  • STORE in the refrigerator for 2-3 days in an airtight container

Inspired by Instant Pot Chicken and White Bean Soup by

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