Instant Pot Chicken Florentine Soup
This light and flavorful soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own. For example, pureed white beans and a chunk of Parmesan rind add to its creaminess, while a bit of baby arugula introduces an interesting note to the overall flavor profile. The result is a delicious combination you’ll want to make again and again.
Ingredients
- ½ cup sundried tomatoes not packed in oil
- 2 cups water
- 2 15 oz. cannellini beans cans
- 1/3 cup heavy cream
- 2 tablespoons extra virgin olive oil
- 1 small red onion chopped small
- 4 cloves garlic chopped
- 4 cups chicken broth
- 8 oz. white mushrooms cleaned and sliced
- 4 Parmesan cheese rind
- 2 tablespoon Italian seasoning
- 1½ lbs. chicken breast boneless, skinless chicken breasts
- sea salt to taste
- black pepper to taste
- 1 cup baby spinach
- 1 cup baby arugula
- ½ cup Parmesan cheese freshly grated, plus additional for serving
Instructions
- Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.
- Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
- Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).
- Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
- Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine.
- Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.
- Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.
- Carefully open lid and add spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
- Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first.
Nutrition
Calories: 551kcal (28%)Carbohydrates: 18g (6%)Protein: 56g (112%)Fat: 29g (45%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 163mg (54%)Sodium: 1641mg (71%)Potassium: 2095mg (60%)Fiber: 5g (21%)Sugar: 8g (9%)Vitamin A: 7698IU (154%)Vitamin C: 52mg (63%)Calcium: 571mg (57%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
