Budget Instant Pot Chicken White Bean and Sage Soup

Name: Budget Instant Pot Chicken White Bean and Sage Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces, patted dry; 1 tbsp (15 ml) olive oil; 1 medium (150 g) yellow onion, diced (about ¾ cup); 4 cloves (20 g) garlic cloves, minced; 2 medium (200 g) carrots, diced into ¼-inch pieces (about 1 cup); 2 stalks (100 g) celery stalks, diced into ¼-inch pieces (about ¾ cup); 6 cups (1440 ml) low-sodium chicken broth; 2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed; 8 leaves (5 g) fresh sage leaves, roughly chopped; 2 sprigs (2 g) fresh thyme sprigs (optional); 1 leaf (1 g) bay leaf; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A rustic Italian-inspired soup made in the Instant Pot with tender chicken thighs, creamy cannellini beans, aromatic sage, and vegetables in a savory broth. Ready in under 30 minutes, this budget-friendly one-pot meal is hearty, flavorful, and packed with protein.

Prep: 15 min
Cook: 15 min
Wait: 10 min
Total: 40 min
Makes: 6 servings (about 8 cups)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces, patted dry
1 tbsp (15 ml) olive oil
1 medium (150 g) yellow onion, diced (about ¾ cup)
4 cloves (20 g) garlic cloves, minced
2 medium (200 g) carrots, diced into ¼-inch pieces (about 1 cup)
2 stalks (100 g) celery stalks, diced into ¼-inch pieces (about ¾ cup)
6 cups (1440 ml) low-sodium chicken broth
2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed
8 leaves (5 g) fresh sage leaves, roughly chopped
2 sprigs (2 g) fresh thyme sprigs (optional)
1 leaf (1 g) bay leaf
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional)
1 tbsp (15 ml) fresh lemon juice (optional)

Equipment (6)

6-quart Instant Pot (or similar pressure cooker)
Cutting board
Chef's knife
Paper towels
Measuring cups and spoons
Large spoon or ladle

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown better
Have all ingredients prepped and measured before turning on the Instant Pot
Use the 'quick release' setting on your Instant Pot when the cooking time ends

1
Brown the chicken
- Set the Instant Pot to sauté mode at medium-high heat.
- Add 1 tbsp olive oil and wait 1 minute for it to heat.
- Working in batches to avoid crowding, add the dried chicken pieces and brown on both sides for 4–5 minutes total, stirring occasionally.
- The chicken does not need to be fully cooked through—just lightly browned.
- Remove and set aside on a clean plate.
+ Show details− Hide details
Ready when: Chicken has light golden-brown color on the surface
Tip: Do not skip browning—it adds depth of flavor and helps prevent the chicken from being bland.
2
Sauté aromatics
- Add the diced onion, carrots, and celery to the pot with any accumulated chicken juices.
- Stir well and sauté for 3 minutes, stirring occasionally, until the onion becomes translucent.
- Add the minced garlic and cook for 30 seconds more, stirring constantly.
+ Show details− Hide details
Ready when: Onion is translucent and garlic is fragrant
Tip: Stir constantly when the garlic goes in to prevent it from burning, which would make the soup taste bitter.
3
Deglaze and add broth
- Pour in the 6 cups of chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits stuck to the pan.
- These bits add flavor to the soup.
- Return the browned chicken pieces to the pot along with the drained cannellini beans, sage, bay leaf, salt, black pepper, and thyme (if using).
- Stir to combine.
+ Show details− Hide details
Ready when: Broth is bubbling gently and all ingredients are submerged
Tip: Make sure to scrape the bottom thoroughly—those browned bits are pure flavor that shouldn't be wasted.
4
Pressure cook
- Lock the Instant Pot lid in place and turn the valve to sealing.
- Press the 'Pressure Cook' or 'Manual' button and set the cooking time to 8 minutes at high pressure.
- The pot will take about 2 minutes to reach pressure before the countdown begins.
+ Show details− Hide details
Ready when: Pressure indicator shows the pot is at full pressure; timer counts down 8 minutes
Tip: Don't try to open the pot until the cooking time is complete—the pressure keeps the chicken tender and the beans soft.
5
Quick release pressure
- When the 8-minute cook time ends, immediately turn the pressure release valve to 'venting' (quick release).
- Stand back and let the steam escape for about 30 seconds.
- Once the steam subsides and the float pin drops, carefully open the lid away from your face.
+ Show details− Hide details
Ready when: Float pin is no longer visible (has dropped down); no more steam escapes
Tip: Be careful when venting—the steam is very hot. Always open the lid away from your body and face.
6
Taste and adjust seasoning
- Stir the soup gently.
- Remove the bay leaf and thyme sprigs.
- Taste a spoonful and adjust the salt and pepper as needed.
- If desired, add the red pepper flakes for a subtle heat and the lemon juice for brightness.
- Stir to incorporate.
+ Show details− Hide details
Ready when: Soup tastes balanced and seasoning suits your preference
Tip: The lemon juice brightens the flavors—even 1 tbsp makes a noticeable difference. Start with half and add more to taste.
7
Serve
- Ladle the soup into bowls.
- Serve hot.
- If desired, finish with a drizzle of olive oil, a sprinkle of fresh cracked black pepper, or fresh sage leaves.
+ Show details− Hide details
Tip: If you prefer a thicker soup, use an immersion blender to partially purée it—blend for just 15–20 seconds to keep some texture.

Good to know

Tips

Browning the chicken in step 1 is crucial—it creates depth of flavor that makes this budget-friendly soup taste restaurant-quality.
Do not skip deglazing the pot in step 3. Those browned, stuck-on bits contain concentrated flavor that will elevate the entire dish.
If your Instant Pot is smaller (3–4 quarts), cut all ingredient amounts in half to avoid overfilling the pot (it should not be more than two-thirds full).
For extra creaminess without added ingredients, use an immersion blender to partially purée the soup at the end—just 15–20 seconds of blending will break down some beans and thicken the broth naturally.

Make ahead

You can prepare all vegetables and chop the chicken up to 8 hours ahead; store in separate airtight containers in the refrigerator. Assemble and cook on the day of serving. Alternatively, the finished soup stores well in the fridge or freezer (see storage).

Storage & reheating

Refrigerator: Store in airtight containers for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave in 2-minute intervals. Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat as above. Note: The soup will thicken slightly when frozen and thawed—add a splash of broth or water when reheating if needed.

Substitutions

canned cannellini beans → great northern beans or navy beans. Both are mild and creamy; use the same amount drained and rinsed. Navy beans are slightly smaller and will break down more easily.
boneless, skinless chicken thighs → boneless, skinless chicken breasts or a mix of thighs and breasts. Breasts are leaner but can dry out slightly; add an extra 1–2 minutes of cooking time if using only breasts. Thighs are fattier and stay juicier.
fresh sage leaves → dried sage (1 tsp) or fresh rosemary (4 small sprigs) or Italian seasoning (1 tsp). Dried sage is more concentrated, so use less. Rosemary gives a piney note; Italian seasoning is milder but convenient.
low-sodium chicken broth → vegetable broth or bone broth. Vegetable broth works well but makes the soup lighter. Bone broth adds extra body and richness. Use the same amount.