Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 6 cups chicken broth
  • 3 large carrots, peeled and cut into 1/2 inch pieces
  • 3 ribs of celery, cut into 1/2 inch pieces
  • 1 pound dry navy beans, rinsed and sorted
  • 1 bay leaf
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 1/4 tsp salt
  • 2 boneless skinless chicken breasts uncooked (frozen is fine) 
  • 1 cup half and half (see note)

Instruction

  • Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Then add in the onion and saute for about 3 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth. Scrape the bottom of the pot.
  • Add in the carrots, celery, navy beans, bay leaf, rosemary, thyme, smoked paprika, pepper and salt. Stir. Nestle the chicken into the pot.
  • Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 33 minutes on high pressure (some people who have made this have expressed that they would cook the beans for 2-5 minutes longer).
  • When the time is up let the pot sit for another 5 minutes (display will say L0:05). Then move the valve to venting. Remove the lid when you can.
  • Use tongs to remove the chicken and place it on a cutting board to shred. Add shredded chicken back into the pot.
  • Warm your half and half before adding it to the pot so it doesn’t curdle. I do this by putting it in a glass measuring cup in the microwave for 1 minute. Add the warmed half and half into the pot. Stir. Taste test. Salt and pepper to taste.
  • Ladle into bowls and enjoy!