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January 23, 2020

Instant Pot Green and White Soup

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Instant Pot Green and White Soup—a nourishing and tasty soup with white and green beans, barley, lemon, spinach and chunks of chicken. An easy dump and go Instant Pot recipe!

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Green and white soup with white bowl and a spoon

Instant Pot Green and White Soup

I asked my friends on the 365 days of Instant Pot recipes Facebook group what they would name this soup. I got lots of great responses! Some of my favorites were:

  • Zesty Chicken and Barley soup
  • We All Wanna Make soup
  • Lemon Chicken Barley Soup
  • Barley and Beans Chicken Soup
  • Not Yo Gnocchi and Chicken Soup
  • Sunshine soup
  • Kitchen sink soup
  • WW zero points on blue

Cherie came up with the idea of green and white soup. I liked that one a lot because of the white beans (and white chicken) and the green beans (and green spinach). But no matter what you name this soup it tastes DELICIOUS!

The broth is so tasty with the slight taste of fresh lemon. And the chicken is ultra tender and moist (even when using chicken breasts!). It’s just full of goodness in every bite. This would be a great soup to make for someone with the flu or a cold because it just feels so nourishing when you’re eating it.

More Instant Pot Healthy Soup Recipes…

Instant Pot 10 Vegetable Soup–low cal but not low flavor!

Instant Pot Lemon Lentil Chicken Soup–I love the lemon taste in this one!

Instant Pot Chicken and Rice Soup–Like chicken noodle but with rice instead!

Want more tried and true Instant Pot recipes?

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Instant Pot Chicken Soup


★★★★★

4.7 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15
  • Cook Time: 22 minutes (plus 5 minute NPR)
  • Total Time: 55 minutes
  • Yield: 6-8 1x
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Description

A nourishing and tasty soup with white and green beans, barley, lemon, spinach and chunks of chicken. An easy dump and go Instant Pot recipe!  


Ingredients

Scale
  • 4 cups chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs (frozen is okay)
  • 1 (15.5 oz) can great northern (or other white beans) beans, rinsed and drained
  • 3/4 cup pearl barley, uncooked (to make gluten free use brown rice)
  • 1 Tbsp minced garlic
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 (14.5 oz) can green beans, drained
  • 3 cups coarsely chopped spinach

Instructions

  1. Add broth chicken, beans, barley, garlic, basil, thyme, oregano, lemon juice, lemon zest, salt and pepper into the Instant Pot. 
  2. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  3. Cut the chicken into pieces or shred. Stir in the green beans and the spinach. 
  4. Ladle into bowls and serve. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. For the 8 quart follow the same recipe as above. For the 3 quart pot, halve all the ingredients and keep same cooking time. 

To make this in the slow cooker: Add broth chicken, beans, barley, garlic, basil, thyme, oregano, lemon juice, lemon zest, salt and pepper into the slow cooker. Cover and cook on low for 6-8 hours. Remove the lid and shred or cut the chicken into pieces. Add in the spinach and the green beans. Ladle into bowls and serve. 

  • Category: Soup
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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27 Comments Filed Under: All Recipes, Beans, Can Be Gluten Free, Chicken, Dump and Go, Healthy, Instant Pot, Rice, Soups Tagged With: dairy free

Recommendations

Comments

  1. Keith Johnston says

    April 27, 2020 at 4:36 pm

    Looks good. Can you use dried beans and of so what would change as far as cooking time?

    Thank you

    Reply
    • Karen says

      April 28, 2020 at 2:51 pm

      You could precook the dried beans and add them in as stated in this recipe. Otherwise everything else will be overcooked by the time the beans get soft. This recipe states to cook the dried white beans for 30 minutes: https://www.camelliabrand.com/recipes/instant-pot-white-beans/

      Reply
      • Keith Johnston says

        April 30, 2020 at 10:08 am

        Thank you so much. Thanks for the great recipes

        Reply
  2. Sharon says

    March 20, 2020 at 6:02 pm

    It was good, but needs a bit of something else, namely color. I added more salt and pepper, and grated some fresh parmesan cheese on top. I may try adding some red bell pepper or perhaps a chopped carrot to brighten it. Overall, it had good flavor.

    ★★★★

    Reply
    • Karen says

      March 21, 2020 at 12:28 pm

      I like the idea of carrots or peppers!

      Reply
  3. Karyn says

    February 5, 2020 at 7:23 pm

    New to Instant Pot cooking! Does cooking time for this recipe differ if using frozen vs thawed chicken?

    Reply
    • Karen says

      February 6, 2020 at 12:23 pm

      For this recipe it’ll be the same, regardless. We are using the longer cooking time for the barley to cook through so that’s what I’m basing the time off of.

      Reply
  4. Dawn says

    January 29, 2020 at 5:41 pm

    Made this tonight. I noticed under “suggested names” someone post Zero Points on WW Blue. The barley actually comes out to 28 points on Blue for the entire pot, divided by servings. I’m hoping someone can verify this. I was excited about a Zero Point soup – especially one that was so tasty… but ended up with 7 Blue Points, if I figured this correctly.

    Thanks for assistance.

    Karen – thanks for recipe!

    ★★★★★

    Reply
    • Karen says

      January 29, 2020 at 7:22 pm

      Hi Dawn, darn! you could leave out the barley! and if beans are free add another can of beans.

      Reply
  5. Lisa says

    January 24, 2020 at 2:15 pm

    If I went with the brown rice option, would that change the cooking time?

    Reply
    • Karen says

      January 24, 2020 at 2:43 pm

      nope keep the same time!

      Reply
  6. Lyne Sanschagrin says

    January 24, 2020 at 11:14 am

    Pot barley, which has been pearled for just a short amount of time, still has most of the barley bran intact, and is therefore much more nutritious than pearl barley. And the recipe time can be kept the same.

    ★★★★★

    Reply
    • Karen says

      January 24, 2020 at 2:49 pm

      Cool! Thanks for sharing!

      Reply
  7. RichV says

    January 24, 2020 at 10:42 am

    22 minutes is almost enough to cook dried beans, isn’t it?

    Reply
    • Karen says

      January 24, 2020 at 2:50 pm

      yes probably if they were soaked you could add them in with a little extra broth. The 22 minutes was for the barley…I didn’t think about the beans. Give it a try and let me know!

      Reply
  8. RichV says

    January 24, 2020 at 10:40 am

    Greek chicken surprise soup

    Reply
    • Karen says

      January 24, 2020 at 2:50 pm

      Yum! I’d eat that.

      Reply
  9. Keith says

    January 24, 2020 at 6:56 am

    Could you reduce the carb count by leaving out the barley?

    Reply
    • Karen says

      January 24, 2020 at 2:51 pm

      Yes you could do that. I might reduce amount of liquid a bit if you do that.

      Reply
  10. Kathleen Tripp says

    January 23, 2020 at 4:49 pm

    Would this soup be a good one to use as a dump and freeze recipe?? I am working on figuring out a few recipes and this sounds like a good one to try.

    Reply
    • Karen says

      January 24, 2020 at 2:55 pm

      Yes I think would be a perfect one for that!

      Reply
  11. KAY LAMANCE says

    January 23, 2020 at 1:36 pm

    Can you use fresh green beans?

    Reply
    • Karen says

      January 24, 2020 at 2:56 pm

      Yes but I’d steam them separately because they would be turned to mush if pressure cooked for 22 minutes.

      Reply
  12. Doug Finger says

    January 23, 2020 at 1:00 pm

    Hi Karen,
    Can I shorten up the cooking time if I use Costco roasted chicken at the end? We seldom use raw chicken for anything anymore since Costco is so reasonable and we like it for many other things as well.
    Thanks

    Reply
    • Karen says

      January 24, 2020 at 2:57 pm

      Hi Doug, the cooking time is for the barley so keep the same time but rotisserie chicken sounds great!

      Reply
  13. KAREN COLLETT says

    January 23, 2020 at 12:02 pm

    The picture looks like there are noodles in the soup. Is that just pieces of shredded chicken or have you added noodles?

    Reply
    • Karen says

      January 23, 2020 at 12:07 pm

      No noodles. I just added a little tiny bit of parmesan cheese on top of mine 🙂

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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