Leslie Helen

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How to Make White Bean Chicken Soup in the Instant Pot

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My white bean chicken soup is a one-pot meal that is easy to make, full of hearty, healthy ingredients, and is full of flavour.

white bean chicken soup in a bowl with some on a spoon
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This post contains affiliate links, which means I make a small commission at no extra cost to you.

This has been one of my go-to meals to make in the fall and winter months for a few years now. But I recently craved it and made up a batch and discovered this meal goes well in any season. I’ve now added it to my year-round family favourite recipes. I’ll list a few of our family’s favourite recipes below.

Benefits of cooking with an Instant Pot

  • I love making this recipe in the Instantpot. I recommend the 6 quart Instant Pot. This size is plenty for a family of 3. We like to make big batches of food at once and either eat it over a few days or freeze for later when we need a quick meal.
  • The instant Pot is easy to clean! The pot itself can be washed by hand or put in the dishwasher. The lid should be washed by hand. Remove the seal and wash separately.
  • Using the pressure cooker setting does cut down on cooking time. I can cook a whole chicken in 20-25 mins with results of fall off the bone tenderness.
  • Not just a pressure cooker. When I got my Instant Pot, I got rid of my rice cooker and slow cooker and pressure cooker pot. I no longer needed these 3 separate appliances.
  • The saute function allows for one pot cooking. As you will see in this recipe, you can use the saute function to pre-cook the food before using the pressure or slow cook options. Like saute vegetables or brown meat.
  • If you don’t have an Instant Pot and I haven’t convinced you to get one ;), you can adapt this recipe to a stove top soup pot.
Instant Pot

White Bean Chicken Soup Ingredients

  • 10-12 boneless, skinless chicken thighs or 1 whole chicken
  • 1 cup water
  • 1/4 cup butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1/2 cup cellery, chopped
  • 2 tsp salt (or less if the chicken broth has salt added)
  • 1 tsp cracked black pepper
  • 1 tsp cumin
  • 4 cups bone broth
  • 1 ear of corn, cut off cob
  • 1 can white kidney beans (540 ml)
  • 1/4 cup parsley, chopped
parsley, chopped carrots, celery and an ear of corn on a cutting board

Cooking the Chicken in the Instant Pot

  1. Prepare the instant pot. Add the rack to the pot and add in 1 cup of water. Place the chicken thighs on the rack.
  2. Pressure cook the chicken thighs for 15 minutes. Slow release the pressure.
  3. Move chicken to a large bowl.
  4. Using two forks, shred the chicken thighs.
  5. Drain the water from the instant pot but don’t clean the pot. Place the pot back in the instant pot base.

Preparing the Soup

  1. Press the Saute function on the instant pot.
  2. Stir in the butter, garlic, onions, carrots, and celery.
  3. When the vegetables begin to soften (about 10 min), stir in the salt, pepper, and cumin.
saute vegetables in an instant pot, adding seasoning
  1. Add in the bone broth. I make my own from leftover chicken or turkey bones. Learn How to Make Bone Broth in the Instant Pot.
3 mason jars filled with broth on a counter
  1. Add in the corn (off the cob).
  2. Set the instant pot to Soup/Broth function for 15 minutes.
  3. Quick release pressure valve.
  4. Stir in the shredded chicken and drained beans.
  5. Replace the instant pot cover and let sit for 5-10 minutes. This will warm the chicken and beans.
  6. Before serving stir in the chopped parsley.
white bean chicken soup in a bowl with a spoon

The Finishers

Serve warm in a bowl, top with any combination of the below add-ons. Goes great with a side of corn-bread, french crusty loaf or sliced sourdough bread.

  • Sour cream
  • Diced avocado
  • Sourdough croutons
  • Chopped bacon
  • Shreeded smoked cheese
  • Crushed tortilla chips, cilantro and freshly squeezed lime
white bean chicken soup in a bowl with some on a spoon

White Bean Chicken Soup

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Equipment

  • Instant Pot

Ingredients
  

  • 10-12 boneless, skinless chicken thighs or 1 whole chicken
  • 1 cup water
  • 1/4 cup butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1/2 cup cellery, chopped
  • 2 tsp salt (or less if the chicken broth has salt added)
  • 1 tsp cracked black pepper
  • 1 tsp cumin
  • 4 cups bone broth
  • corn from 1 cob
  • 1 can white kidney beans (540 ml)
  • 1/4 cup parsley, chopped

Instructions
 

Cook the Chicken in the Instant Pot

  • Prepare the instant pot. Add the rack to the pot and add in 1 cup of water. Place the chicken thighs on the rack.
  • Pressure cook the chicken thighs for 15 minutes. Slow release the pressure.
  • Move chicken to a large bowl.
  • Using two forks, shred the chicken thighs.
  • Drain the water from the instant pot but don't clean the pot. Place the pot back in the instant pot base.

Prepare the Soup

  • Press the Saute function on the instant pot.
  • Stir in the butter, garlic, onions, carrots, and celery.
  • When the vegetables begin to soften (about 10 min), stir in the salt, pepper, and cumin.
  • Add in the bone broth and the corn (off the cob)
  • Set the instant pot to Soup/Broth function for 15 minutes.
  • Quick release pressure valve.
  • Stir in the shredded chicken and drained beans.
  • Replace the instant pot cover and let sit for 5-10 minutes. This will warm the chicken and beans.
  • Before serving stir in the chopped parsley.

Toppings

  • Sour cream
  • Diced avocado
  • Sourdough croutons
  • Chopped bacon

Notes

Pairs well with sliced sourdough bread or cornbread.

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white bean chicken soup on a spoon

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How to Make Bone Broth in the Instant Pot

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I used to have store-bought broth as a pantry staple – until I learned how easy it was to make homemade bone broth and learned the benefits. Now I always have some homemade bone broth ready to use in the fridge instead. I prefer making my own broth because I am in control of the ingredients. I like keeping my food simple and one way I do that is through the ingredients I use. For instance, I don’t add salt to the broth, instead, I wait until I am using it in a recipe and will add salt accordingly.

Below is the ingredient list for Campbell’s Ready to Use Chicken Broth

CHICKEN BROTH (WATER, CHICKEN STOCK), SALT, YEAST EXTRACT (BARLEY), NATURAL FLAVOUR (CONTAINS CELERY), SUGARS (DEXTROSE), CANOLA, OR SOYBEAN OIL.

Not sure about you, but I prefer not adding salt, oil, sugar, or yeast to my broth.

What is bone broth?

Bone broth is the result of slow-simmering animal bones in water for 20+ hours. When refrigerated, the broth congeals into a gel-like form, whereas broth remains in liquid form. This is an easy way to tell the difference between bone broth and regular broth.

jelly bone broth

Benefits of Bone Broth

The BBC Good Food series, high-lighted 7 top health benefits of consuming bone broth. I’ve listed them below. If you want to learn more I highly recommend reading the full article here.

  1. Source of animo acids
  2. Good for digestion and gut health
  3. May support immune function
  4. Supports the production of anti-aging molecules
  5. May support weight-loss
  6. Can support joint health
  7. May help you get to sleep

What you’ll need

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Ingredients

  • The carcass of a whole chicken or turkey
  • Apple vinegar
  • Leftover root vegetable scraps
  • Spices for flavouring (I use 2-3 bay leaves)

Steps

  1. Place the basket insert in the instant pot.
  2. Fill the basket with the left-over chicken or turkey carcass.
  3. Cover with the scrapes of root vegetables like onions peels, celery staulk and carrot peels.
Pouring water over chicken bones and vegetables in an Instant Pot
  1. Add 2 -3 bay leaves.
  2. Add filtered water to the fill line
  3. Lock the Instant Pot lid in place. Turn the valve to lock.
  4. I don’t use the Soup/Broth function as I run it longer than this function. I set the time to 180 minutes.
  5. Once time is up yuo can either let the pressure release naturally or turn the open the valve to release the pressure. Remove the lid and pull out the basket. Be careful, the contents are hot!
basket full of chicken carcass and vegetables
  1. Carefully pour the broth into mason jars. I use a small strainer to filter out any pieces that fell through the basket.
mason jar in a sink with a strainer on top
  1. Place lid on jars when broth is still hot. This helps form a tight seal.
  2. When jars have cooled, store in fridge for up to 3 months unopened or in the freezer for 6 months. Once opened use with a week.
3 mason jars filled with broth on a counter

Uses of Bone Broth

  • Use it in any recipe that calls for broth.
  • Use it instead of water when cooking rice or quinoa, for added flavour.
  • Check out my White Chicken Bean Soup recipe

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How to Make Pumpkin Spice French Toast

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Now that my daughter started school, our weekday mornings look a bit different. They are more rushed and breakfast needs to be quick. But on weekends, holidays, and vacations we take breakfast seriously and tend to go all out. It’s an opportunity for us to sit and have breakfast together. We love french toast. I tend to make up a batch of this recipe on Sundays and keep a few extras in the fridge for a quick breakfast during the week – perfect for those rushed school mornings. This recipe is extra special in the fall because it has the flavour of pumpkin spice. Keep reading for the full pumpkin spice french toast recipe.

stacked french toast with whip cream

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Pumpkin Spice and All Things Nice

I love pumpkin spice mix. It is a staple in my pantry. I make my own and use it in pies, drinks, muffins, loaves of bread, pancakes, and of course French Toast. You can basically use it in most recipes that call for cinnamon. I share my recipe for how I make Pumpkin Spice Mix on the blog. Check it out and use it in this recipe.

What kind of bread works best for French Toast?

In my opinion, it’s best to use bread that has a soft texture and is a few days old. This combination will soak up the egg the best. But really most types of plain bread without a lot of flavour will work, use what you have on hand.

  • White or whole wheat sandwich bread
  • Soft egg bread (challah)
  • White French bread
French toast with maple syrup and icing sugar

Recommended Tools

  • Cast iron pan – seasoned – for that perfect golden brown texture
  • Whisk – best for mising and getting out clumps from the spice mix

Ingredients:

eggs, pumpkin spice, vanilla and milk
  • 5 large eggs
  • 1/3 cup milk
  • 1 tsp vanilla
  • 1-2 tbsp pumpkin spice mix (or 1 tbsp cinnamon)
  • 8-10 slices of bread
  • 2 tsp coconut oil to grease the pan

Steps:

  1. Add the eggs, milk, vanilla, and pumpkin spice mix to a bowl. Whisk until completely mixed, and there are no clumps.
whisking eggs in a bowl
  1. Melt some coconut oil in the cast-iron pan over medium heat.
  2. Dip both sides of bread into egg mixture, making sure to completely coat all sides of the bread.
  3. Place in the heated pan, and cook until golden brown. Flip over and cook until golden brown.
golden brown french toast in a cast-iron pan
  1. Set aside. I place them in a toaster oven on the warm setting so they stay warm until ready to serve.
  2. Repeat until all mixture is finished.
2 slices of French toast on a spatula

Finishing Touches

Best to serve warm with any combination of the following finishing touches.

  • 100% pure Canadian maple syrup
  • Pad of butter
  • Dusting of icing sugar
  • Coconut whip cream (or regular)
  • Fresh berries
pouring maple syrup over French toast
stacked french toast with whip cream

Pumpkin Spice French Toast

The perfect breakfast meal.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Servings 4 people

Equipment

  • Cast iron pan
  • Whisk

Ingredients
  

  • 5 large eggs
  • 1/3 cup milk
  • 1 tsp vanilla
  • 1-2 tbsp pumpkin spice mix (or 1 tbsp cinnamon)
  • 8-10 slices of bread
  • 2 tsp coconut oil to grease the pan

Instructions
 

  • Add the eggs, milk, vanilla, and pumpkin spice mix to a bowl. Whisk until completely mixed, and there are no clumps.
  • Melt some coconut oil in the cast-iron pan over medium heat.
  • Dip both sides of bread into egg mixture, making sure to completely coat all sides of the bread.
  • Place in the heated pan, and cook until golden brown. Flip over and cook until golden brown.
  • Set aside. I place them in a toaster oven on the warm setting so they stay warm until ready to serve.
  • Repeat until all mixture is finished.
  • Serve warm with 100% pure Canadian maple syrup, a dusting of icing sugar, and/or some coconut whip cream.

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Simply the Best Loaded Potato Soup

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We had our first snowfall of the season here in Toronto, Ontario (Canada). As soon as that first snowflake hits the ground and stays, I crave hearty soups. Today I’m sharing my recipe for Loaded Potato Soup. The soup base is simple to make. When loaded up with bacon, cheese, and croutons, it becomes a hearty meal that is packed with flavour!

This post contains affiliate links, which means I make a small commission at no extra cost to you.

loaded potato soup on a spoon

Recommended Tools

I highly recommend investing in a good immersion blender if you don’t already own one. It makes the process of blending soups 1000% easier and faster than using a vegetable masher (i.e. potato masher) or traditional blender! Check out my Roasted Cauliflower Soup post where I dive into more details on why I recommend an immersion blender. Oh yeah, and while there check out the recipe – it’s super delicious and a great alternative to this potato soup.

  • An immersion blender
  • A stock pot or soup pot – the higher the sides, the less chance of soup getting on your shirt.
  • A ladle for serving

Making the Soup Base

Ingredients

potatoes, bone broth, onion and chopped garlic on a counter
  • 10 Potatoes, medium Yukon gold, or red skinned
  • 1 tbsp Butter
  • 1 Onion, medium
  • 1.5 tbsp Garlic. minced
  • 1 tsp Salt Use more if using unsalted broth
  • 1/2 tsp Pepper
  • 4 cups Bone broth (I make my own from scratch)

Steps

  1. Peel and cut the potatoes into 1 to 2-inch size cubes. Place in a large pot and boil for 10-15 minutes or until they easily break apart with a fork. Drain and set aside.
peel, chop and boil potatoes
  1. In the same large pot, melt butter over medium heat. Add the onion, garlic, salt, and pepper. Sautee until onions are translucent.
cooking onions and garlic
  1. Add in the bone broth and heat through, add in the boiled potatoes and stir.
bone broth and potato soup
  1. Using an immersion blender, blend the soup until it is creamy and thick. Taste, and salt and pepper to your liking if you wish.
blending potato soup with an immersion blender
loaded potato soup in a bowl

Loading up the Soup

Choose as many of these toppings as you wish. The more toppings you add the heartier the soup will be!

  • 1/2 tsp ground nutmeg
  • Fresh rosemary
  • Crisp cooked bacon
  • Shredded smoked cheese or old cheddar
  • Sour cream
  • Fresh sourdough croutons – check out the Bonus Sourdough Crouton Recipe included in the Roasted Cauliflower Soup post!
  • Chopped green onions or chives
cheese, bacon, thyme and croutons on a cutting board

How to Store

Store in the fridge in an airtight container for 3-5 days. Does not freeze well.

loaded potato soup on a spoon

Loaded Potato Soup

Loaded Potato Soup is the perfect soup for those winter days when all you craze is a hearty, cozy meal. This one is both filling and tasty.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer, Dinner, Lunch, Main Course, Mains, Side Dish, Soup
Servings 8 people

Equipment

  • Immersion Blender
  • Stock pot

Ingredients
  

  • 10 Potatoes, medium Yukon gold, or red skinned
  • 1 tbsp Butter
  • 1 Onion, medium
  • 1.5 tbsp Garlic. minced
  • 1 tsp Salt Use more if using unsalted broth
  • 1/2 tsp Pepper
  • 4 cups Bone broth

Instructions
 

Base Potato Soup

  • Peel and cut the potatoes into 1 to 2-inch size cubes. Place in a large pot and boil for 10-15 minutes or until they easily break apart with a fork. Drain and set aside.
  • In the same large pot, melt butter over medium heat. Add the onion, garlic, salt, and pepper. Sautee until onions are translucent.
  • Add in the bone broth and heat through.
  • Add in the boiled potatoes and stir.
  • Using an immersion blender, blend the soup until it is creamy and thick. Taste, and salt and pepper to your liking if you wish.

Loaded Toppings (choose as many as you wish, the more the heartier the meal)

  • 1/2 tsp ground nutmeg
  • Crisp cooked bacon
  • Shredded smoked cheese or old cheddar
  • Sour cream
  • Fresh sourdough croutons
  • Chopped green onions or chives

Notes

Store in refrigerator for 3-5 days. Do not recommend freezing. 

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How to Make a Simple Apple Oatmeal Bake | Breakfast Recipe

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This simple apple oatmeal bake recipe is super easy to make and is a great way to use up apples that are starting to go bad, which is also good for the environment!

apple oatmeal bake on a spoon

This was a very busy week for my family. Both my husband and I had an exceptionally busy work week at our 9-5 gigs and it was also the first week of school. My not-so-little baby is in Junior Kindergarten! Where has the time gone? When I prepped for the week I bought a big bag of apples and a sack of avocados, thinking it would be nice to have some fresh fruit and avocados with our meals. I blinked and it was Saturday and the apples were well not really in a state to be eaten as is. I don’t feel good about wasting food so I turned the apples into an apple oatmeal bake, it’s the perfect dessert for breakfast kind of treat.

red ambrosia apples on a counter

What you will need to make apple oatmeal bake?

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Tools:

  • Baking dish or round pie plate. I recommend using a ceramic baking dish, because they generally are easier to clean over glass or metal bakeware. I have a set of ceramic bakeware from Lagostina and I love them.
  • Glass mixing bowl
  • Spatula. My favourite one that I use all the time came as part of this set.
  • Potato peeler
  • Apple slicer

Ingredients:

  • 1.5 cups of oatmeal
  • 1 tbsp splenda brown sugar (or 2 tbsp if using regular brown sugar)
  • 1/2 tbsp of cinnamon
  • 1 tsp of nutmeg
  • 2 tbsp coconut oil, melted
  • 6 medium apples (about 4 cups) – Ambrosia, Honeycrisp or Pink Lady varieties are best, but whatever yu have on hand will work too.
  • 1/3 cup pure maple syrup
cubed apples, oats, spices, sugar and coconut oil displayed on a counter top
Ingredients for Simple Apple Oatmeal Bake

Steps:

  1. Preheat over to 350 degrees F.
  2. In a glass mixing bowl, add the oatmeal, brown sugar, cinnamon, nutmeg, and melted coconut oil. Mix until the mixture is well coated with the oil and is crumbly in nature.

Tip: melt the coconut oil in the baking dish. Pour the melted coconut oil into the mixing bowl and using a silicone pastry brush, coat the entire baking dish with the leftover oil.

coconut oil in a baking dish
  1. Peel the apples and cut into cubes. Add to a glass mixing bowl.
peeler and apple slicer with sliced apples
Sliced apples
  1. Add 100% pure mapple syrup and stir until evenly coated.
  2. Place the maple-covered apples into the greased baking dish.
cubed apples in a baking dish
Maple-covered apples in a baking dish
  1. Cover the apples with the oatmeal mixture, making sure to spread evenly.
apple oatmeal bake
  1. Bake for 25 to 35 minutes, until the apples are tender and the oatmeal has browned.
cooked apple oatmeal bake
  1. Allow to cool for 10 minutes before spooning into bowls. The bottom of the bake will contain the juices from the apples and maple. Stir to mix in with the Oatmeal.
  2. Enjoy with some fresh berries and coconut whipped cream!
apple oatmeal bake with berries and whip cream
apple oatmeal bake on a spoon

Apple Oatmeal Bake

This simple apple oatmeal bake recipe is super easy to make and is a great way to use up apples that are starting to go bad.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Breakfast, Dessert

Equipment

  • Baking dish
  • Vegetable peeler
  • Apple slicer
  • Mixing bowls

Ingredients
  

  • 1.5 cups oatmeal
  • 1 tbsp splenda brown sugar 2 tbsp if using regular brown sugar
  • 1/2 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp coconut oil
  • 6 medium apples Ambrosia, Honeycrisp or Pink Lady
  • 1/3 cup 100% pure maple syrup

Instructions
 

  • Preheat over to 350 degrees F.
  • In a glass mixing bowl, add the oats, brown sugar, cinnamon, nutmeg, and melted coconut oil. Mix until the mixture is well coated with the oil and is crumbly in nature.
    Tip: melt the coconut oil in the baking dish. Pour the melted coconut oil into the mixing bowl and using a silicone pastry brush, coat the entire baking dish with the leftover oil.
  • Peel the apples and cut them into cubes. Place the cut apples into a glass mixing bowl.
  • Add the 100% pure maple syrup and stir until evenly coated.
  • Pour the maple-covered apples into the greased baking dish, and top them with the crumble mixture.
  • Bake for 25 to 35 minutes, until the apples are tender and the crumble lightly browned.
  • Let sit for 10 minutes. Enjoy with some fresh berries and coconut whipped cream!
Keyword apple crumble, apples

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