Instant Pot Sourdough Chicken and White Bean Soup

Name: Instant Pot Sourdough Chicken and White Bean Soup
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tbsp (30 ml) Extra virgin olive oil; 1 medium (160 g) Yellow onion, diced into ½-inch pieces; 2 stalks (100 g) Celery stalks, diced into ½-inch pieces; 2 medium (150 g) Carrots, diced into ½-inch pieces; 4 cloves (20 g) Garlic cloves, minced; 1½ lbs (680 g) Boneless, skinless chicken breast, cut into 2-inch chunks; 6 cups (1400 ml) Low-sodium chicken broth; 2 cans (15 oz each) (750 g) Canned white beans (cannellini or great northern), drained and rinsed; 4 cups (200 g) Fresh Lacinato kale, chopped into bite-sized pieces; 1½ cups (180 g) Day-old sourdough bread, torn or cubed into bite-sized pieces; 2 sprigs (5 g) Fresh thyme, leaves stripped from stems (or 1/2 tsp dried); 1 tbsp (3 g) Fresh oregano, finely chopped (or 1 tsp dried); 2 tbsp (30 ml) Fresh lemon juice, freshly squeezed; Kosher salt, to taste; Freshly ground black pepper, to taste; Red pepper flakes, to taste (optional) (optional); ¼ cup (25 g) Parmesan cheese, finely grated, for serving (optional)

From the MyKitchenBank Kitchen

A hearty Italian-American soup loaded with tender shredded chicken, creamy white beans, and nutrient-rich kale, finished with chunks of sourdough bread that absorb the rich broth and add body to the dish. Made entirely in the Instant Pot for hands-off convenience.

Prep: 12 min
Cook: 14 min
Wait: 17 min
Total: 43 min
Makes: 4-6 servings (about 8-10 cups)

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Ingredients

5 servings

2 tbsp (30 ml) Extra virgin olive oil
1 medium (160 g) Yellow onion, diced into ½-inch pieces
2 stalks (100 g) Celery stalks, diced into ½-inch pieces
2 medium (150 g) Carrots, diced into ½-inch pieces
4 cloves (20 g) Garlic cloves, minced
1½ lbs (680 g) Boneless, skinless chicken breast, cut into 2-inch chunks
6 cups (1400 ml) Low-sodium chicken broth
2 cans (15 oz each) (750 g) Canned white beans (cannellini or great northern), drained and rinsed
4 cups (200 g) Fresh Lacinato kale, chopped into bite-sized pieces
1½ cups (180 g) Day-old sourdough bread, torn or cubed into bite-sized pieces
2 sprigs (5 g) Fresh thyme, leaves stripped from stems (or 1/2 tsp dried)
1 tbsp (3 g) Fresh oregano, finely chopped (or 1 tsp dried)
2 tbsp (30 ml) Fresh lemon juice, freshly squeezed
Kosher salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes, to taste (optional) (optional)
¼ cup (25 g) Parmesan cheese, finely grated, for serving (optional)

Equipment (7)

6-quart Instant Pot
Cutting board
Chef's knife
Measuring cups and spoons
Wooden spoon (for deglazing)
Fork or tongs (for shredding chicken)
Ladle

Steps

Before you start

Have all ingredients prepped and measured before starting—the sauté phase is quick and you won't want to be chopping mid-cook
Ensure your Instant Pot is clean and the silicone sealing ring is properly seated in the lid
Use low-sodium chicken broth so you can control the salt level throughout the recipe
If using dried white beans instead of canned, soak them overnight and cook separately for 20 minutes before adding to the soup

1
Prepare ingredients
- While the Instant Pot preheats, dice the onion, celery, and carrots into ½-inch pieces.
- Mince the 4 garlic cloves.
- Cut the 1.5 lbs chicken breast into 2-inch chunks.
- Tear or cube the sourdough bread into bite-sized pieces (about 1.5 cups).
- Chop the 4 cups fresh kale into manageable bite-sized pieces.
- If using fresh thyme, strip the leaves from the stems and discard the woody stems.
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Ready when: All vegetables are uniformly diced, chicken is cut into even chunks, and bread is torn into bite-sized pieces
Tip: You can prep vegetables while the Instant Pot is coming to temperature to save time
2
Sauté the vegetable base
- Turn the Instant Pot to sauté mode and set to high heat.
- Once hot, add the 2 tbsp (30 ml) olive oil.
- Add the diced onion, celery, and carrots.
- Cook, stirring occasionally with a wooden spoon, for 3-4 minutes until the vegetables begin to soften and the onions turn translucent.
- This soffritto base builds the foundation for deep, rich flavor.
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Ready when: Onions are translucent and vegetables are tender but not browned; you should smell a sweet, savory aroma
Tip: Don't skip or rush this step—the soffritto base is what makes this soup taste deep and delicious
3
Cook the garlic
- Add the minced garlic (about 2 tbsp or 20 g) to the pot and stir constantly for about 30 seconds until very fragrant.
- Be careful not to let the garlic brown or burn, as burnt garlic will make the entire soup taste bitter.
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Ready when: Garlic is fragrant and has turned light golden (not brown)
Tip: Keep the heat on high and stir constantly so the garlic toasts evenly without burning
4
Brown the chicken
- Add the 2-inch chunks of chicken breast (1.5 lbs or 680 g) to the pot, stirring to coat them with the oil and aromatic vegetables.
- Cook for 1-2 minutes, stirring frequently.
- The chicken does not need to be fully cooked at this stage—it will finish cooking through under pressure.
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Ready when: Chicken pieces are coated with oil and beginning to develop light golden color on the outside
Tip: Don't worry if the centers are still raw—high-pressure steam will cook them completely through in just 12 minutes
5
Add broth and legumes
- Pour in all 6 cups (1,400 ml) of low-sodium chicken broth, using a wooden spoon to scrape the bottom of the pot and dissolve any browned, flavorful bits stuck to the surface.
- This deglazing step prevents the Instant Pot's 'burn notice' and extracts maximum flavor.
- Add the 2 drained cans (about 750 g or 3 cups) of white beans, the 2 fresh thyme sprigs (or ½ tsp dried), and 1 tbsp (3 g) fresh oregano (or 1 tsp dried).
- Stir well to combine.
- Season with about 1 tsp (5 g) kosher salt and ¼ tsp black pepper.
- Taste and adjust as needed—you can always add more after cooking.
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Ready when: All ingredients are combined, liquid covers the solids, and no brown bits remain on the pot bottom
Tip: Deglazing is critical—scrape and stir until all those flavorful browned bits dissolve into the broth
6
Seal and pressure cook
- Turn off sauté mode.
- Stir the pot once more to ensure nothing is sticking to the bottom (which would trigger a burn notice).
- Close and seal the Instant Pot lid, making sure the vent valve is set to the 'sealing' position (not 'venting').
- Press the high-pressure button and set the timer for 12 minutes.
- The pot will take 3-5 minutes to come to pressure (during this time the pressure indicator will rise), then begin the 12-minute cooking countdown.
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Ready when: Cooking display counts down from 12 minutes and reaches zero; pressure indicator seals and rises
Tip: You don't need to watch during pressure cooking—set a timer and step away for about 15 minutes total
7
Release pressure and shred chicken
- Once the 12-minute timer beeps and the display reads '0:00', turn off the Instant Pot.
- Allow the pressure to decrease naturally for 5 minutes (you'll see the pressure indicator slowly drop).
- Then carefully move the vent valve to the 'venting' position to quickly release any remaining pressure—stand back to avoid the hot steam.
- Wait 30 seconds for steam to clear, then carefully open the lid away from your face.
- Using two forks or tongs, shred the chicken breast pieces directly in the pot, breaking them into bite-sized shreds.
- The chicken should be very tender and shred easily; if it resists, close the lid and cook for 1-2 more minutes on high pressure.
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Ready when: Pressure indicator drops, lid opens easily, and chicken shreds apart effortlessly with just a fork
Tip: Don't skip the natural release—forcing the pressure down too quickly can make the soup splatter
8
Add greens and bread
- Stir the chopped kale (about 4 cups or 200 g) into the pot.
- Add the torn or cubed sourdough bread pieces (about 1.5 cups or 180 g).
- Turn sauté mode back on and simmer for 3-4 minutes, stirring occasionally.
- The kale will wilt and turn dark green, and the bread pieces will soften and absorb the rich broth, naturally thickening the soup.
- The consistency should remain hearty and soupy, not thick like a stew.
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Ready when: Kale is wilted and tender, bread is softened and partially dissolved into the broth, soup has thickened noticeably
Tip: If you prefer thinner soup, use less bread; for a thicker, more stew-like consistency, add ½ cup more bread cubes
9
Season and serve
- Turn off the Instant Pot.
- Stir in the 2 tbsp (30 ml) fresh lemon juice—this brightens all the flavors.
- Taste the soup and adjust seasoning with additional salt, black pepper, and lemon juice as desired.
- If you like heat, add a pinch of red pepper flakes (start with ¼ tsp and add more to taste).
- Ladle the soup into bowls and serve hot.
- Garnish generously with freshly grated Parmesan cheese and a drizzle of good olive oil if desired.
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Ready when: Soup is steaming, seasoned to taste, and fragrant with lemon and herbs
Tip: Lemon juice is essential—don't skip it, and taste constantly as you season so you don't oversalt

Good to know

Tips

The soffritto (onion, celery, carrot) foundation is crucial—don't skip or rush it. These aromatic vegetables caramelize slightly and create the deep, savory base that makes this soup sing.
Deglazing the pot is essential for safety and flavor. Those browned bits on the bottom (fond) contain tons of umami and prevent the Instant Pot's burn warning from triggering mid-cook.
The sourdough bread adds subtle tang and body to the soup as it absorbs the broth. Day-old bread works better than fresh because it has lost some moisture and won't turn to mush.
Finish with fresh lemon juice just before serving—it brightens every flavor in the pot and prevents the soup from tasting heavy or one-dimensional.

Make ahead

The soup can be made up to 2 days ahead and refrigerated. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or use the Instant Pot's sauté mode. If freezing, it's best to freeze without the bread cubes added; thaw overnight in the refrigerator before reheating and add fresh bread cubes when serving for the best texture.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze (without bread cubes) for up to 1 month in a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat or in the Instant Pot's sauté mode, stirring occasionally. Add fresh bread cubes and wilted kale when reheating if desired for better texture.

Substitutions

Canned white beans (cannellini or great northern) → Cannellini beans or great northern beans. Same cooking time and similar creamy texture; both are classic Italian soup beans
Boneless, skinless chicken breast → Chicken thighs, cut into 2-inch pieces. More flavorful and forgiving than breast meat; thighs won't dry out and add deeper chicken flavor
Fresh Lacinato kale → Spinach, escarole, Swiss chard, or torn spinach. Add delicate greens at the very end and wilt for 1-2 minutes only to avoid overcooking and maintain bright color
Day-old sourdough bread → Day-old crusty bread, ciabatta, or Italian bread. Sourdough isn't essential; any sturdy, day-old bread will work—avoid soft white bread, which disintegrates too quickly