Chicken and Bean Soup isn’t just a cold weather recipe. We love this for a light and satisfying lunch year round! This Instant Pot Chicken and Bean Soup Recipe is going to become a new favorite that everyone in your family will love!
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For years, I heard people talking about using an Instant Pot. I figured it wouldn’t really save much time since I don’t fix many meals that take longer. However, once I got one, I have used it at least once a week. Why? Well, it is convenient and the flavors definitely seem better on many of my favorite foods. Specifically in soups. So, I decided to throw this meal together last week and it is definitely going to make it’s way back into our menu on a regular basis.
Chicken and Bean Soup Instant Pot Recipe
We use a lot of chicken in our house. So, it was an obvious choice for making a fast and easy soup. This has a lot of chicken per serving, which I love. Soups can often be unsatisfying as a stand-alone meal, but this one has plenty of protein and flavor.
I have an Instant Pot DUO60 7-in-1. It is convenient, easy to clean, and works great for my needs. There are other sizes and styles available should you prefer to shop around.
Chicken and Bean Soup Ingredients:
3 boneless skinless chicken breasts (approximately 12oz)
1 1/2 cups green chile enchilada sauce (I prefer Frontera Skillet Enchilada Sauce brand, but any will work)
1 20oz can diced tomatoes
1 cup dry great northern beans
3 cups water or fat-free chicken broth
1 onion, diced
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon cumin
2 teaspoons onion powder
Salt & Pepper to taste
Directions for Chicken and Bean Soup
Place all ingredients in your Instant Pot
Place lid and seal
Set to Soup for 45 minutes
Quick Release and remove chicken to shred
Place chicken back into pot and stir well
Serve with tortilla chips, avocado, cheese, sour cream as desired
- 3 boneless skinless chicken breasts (approximately 12oz)
- 1½ cups green chile enchilada sauce (I prefer Frontera Skillet Enchilada Sauce brand, but any will work)
- 1 20oz can diced tomatoes
- 1 cup dry great northern beans
- 3 cups water or fat-free chicken broth
- 1 onion, diced
- ½ orange bell pepper, diced
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons onion powder
- Salt & Pepper to taste
- Place all ingredients in your Instant Pot
- Place lid and seal
- Set to Soup for 45 minutes
- Quick Release and remove chicken to shred
- Place chicken back into pot and stir well
- Serve with tortilla chips, avocado, cheese, sour cream as desired
Makes 8 Servings
Serving Size: 1 1/2 cups
5 PointsPlus per serving
4 SmartPoints per serving on Beyond the Scale
1 SmartPoint per serving on FreeStyle Plan or Flex Plan
Since I am currently using Weight Watchers on my health journey, I have included the SmartPoints calculations I found using the app and my own personal plan. You can also calculate points using the Weight Watchers SmartPoints Calculator if you prefer. It cuts back on monthly costs and works wonderfully to help you follow the plan.
Instant Pot Soup Tips:
Cooking dry beans in an Instant Pot is one of my favorite fast cooking methods. However, sine they absorb a considerable amount of liquid, if adding to a soup, you’ll want to make sure you add at least 1 cup additional liquid over what you would if using already cooked beans. I prefer using dry beans since they have no sodium and are much less expensive than canned beans.
I’m pretty sure that this chicken and bean soup is going to be a favorite in our house. We’ll be able to cook it a few times a month and easily portion into Tupperware Freeze It’s containers or Vent ‘N Serve Round Bowls. I love how easy they are to send in my Beau’s lunchbox for healthy and easy meals.
More Weight Watchers Soups:
- Ground Turkey & Vegetable Soup
- Mexican Chicken Soup
- Weight Watchers Creamy Tomato Basil Soup
- Weight Watchers Green Chile Chicken Enchilada Soup
- Chicken Taco Soup Recipe