Description
Perfect for a chilly day picnic! This hearty soup is easy to transport and tastes even better outdoors.
Ingredients
Units
Scale
- 1-2 tbsp olive oil
- 1 large onion
- 1 celery stock
- 4-6 cloves garlic
- 1-2 tbsp (15-30 ml) fresh rosemary
- 1 bay leaf
- 1 cup (237 ml) dried beans
- 1 lbs (454 g) boneless chicken breast
- 4 cups (946 ml) flavorful chicken stock
- 1 1/2 tsp salt
- pepper
- lemon
- fresh Italian parsley
Instructions
- Turn the Instant Pot to the sauté function. Add oil, onion, celery, and garlic; sauté for 5 minutes until fragrant and tender.
- Add herbs, bay leaf, beans, whole chicken breast, chicken stock, salt, and pepper. Stir well.
- Set the pressure cooker to 30 minutes on high pressure. If using large beans (lima, corona, or fava), increase time by 10-15 minutes.
- Allow pressure to release naturally or manually release it. Shred the chicken breast using two forks.
- Stir, taste, and adjust salt and pepper. Add a squeeze of lemon.
- Serve with fresh chopped Italian parsley. Sour cream or avocado may be added for richness.
Notes
- For a richer flavor, use homemade chicken stock.
- Soaking the dried beans overnight will significantly reduce cooking time.
- Leftovers can be frozen for up to 3 months; thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 25
- Cholesterol: 80