Chicken Florentine Soup Instant Pot Recipe
This light and flavorful Chicken Florentine soup has unique tasty flavors. Pureed white beans, heavy cream and a chunk of Parmesan rind add to the creamy texture.
What is Chicken Florentine soup?
Chicken florentine soup is a soup with a chicken broth base. Typical flavors in florentine soup include; spinach, arugula, sun-dried tomatoes, onions, and garlic. Parmesan rind and heavy cream add to the rich flavor in this creamy soup.
What does Florentine mean?
Florentine means food that is prepared or served with spinach. That is pretty simple, isn’t it? Good to know.
You might also like this Spinach and Mushroom Stuffed Beef Tenderloin recipe.
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Ingredients
Fresh ingredients that are full of flavor make this homemade soup delicious. Print the recipe card below and take it with you to pick up the ingredients at your local grocery store.
This recipe uses 4 cups of chicken broth. Here is how to make your own chicken broth.
- 1/2 cup of sundried tomatoes, like these (not packed in oil)
- 2 cups of water
- 2 (15 oz.) cans of Cannellini beans
- 1/3 cup of heavy cream
- 2 Tbsp. extra virgin olive oil, I like this brand
- 1 small red onion, chopped fine
- 3 or 4 cloves of fresh garlic, chopped
- 4 cups of chicken broth
- 8 oz. of white mushrooms, sliced
- 4″ Parmesan cheese rind (find it in the Deli cheese area)
- 2 tsp. of Italian seasoning, like this
- 1 1/2 lbs. boneless, skinless chicken breast or tenderloins
- Salt and pepper to taste
- 1 cup baby spinach
- 1 cup baby arugula
- 3/4 cup of fresh grated Parmesan cheese
Directions
A quick prep time of only 10 minutes and about 20 minutes in the Instant Pot makes this a 30-minute meal that should serve four to six hungry folks.
Step 1
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 it aside.
TIP
To save time on busy weeknights, soak the sundried tomatoes in advance.
Step 2
Rinse and drain one can of cannellini beans. While the first can of beans is draining, pour the second can into the blender and puree. Then set aside.
Step 3
Remove heavy cream from the refrigerator and allow it to come to room temperature while the soup is cooking. This is to prevent the cold cream from curdling when added to the hot soup.
Step 4
Add olive oil to Instant Pot and turn your electric pressure cooker to the Sauté setting. Set the heat setting to high and add the chopped onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
Step 5
Now, add the chicken broth to the cooked onions and garlic and scrape any brown bits off the bottom of the pot. Then add the chopped sundried tomatoes and their 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.
Step 6
Submerge the chicken breasts in the liquid and add the lid. Securely lock into position and set the pressure value to Seal.
Step 7
Press the “Manual” button and adjust the heat setting to high. Then, adjust the cooking time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
Step 8 Vent
When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure valve vent and release any remaining steam.
Step 9
Use a slotted spoon or fork to remove the chicken. Shred the chicken with two forks and place it back into the pot.
Step 10 Adding the greens
Carefully open the lid and drop in the spinach and arugula. Add the heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust salt and pepper as desired.
Serve and enjoy with grated parmesan cheese on top of each bowl for added flavor.
Chicken Florentine Soup Instant Pot Recipe
Ingredients
- 1/2 cup sun dried tomatoes
- 2 cups water
- 2 15 oz. cans Cannellini beans
- 1/3 cup heavy cream
- 2 Tbsp extra virgin olive oil
- 1 small red onion
- 4 cloves fresh garlic
- 4 cups chicken broth
- 8 oz. sliced white mushrooms
- 4 inch Parmesan cheese rind
- 2 tsp Italian seasoning
- 1 1/2 lbs. boneless, skinless chicken breast or tenderloins
- 1 tsp salt
- 1 tsp pepper
- 1 cup baby spinach
- 1 cup baby arugula
- 3/4 cup fresh grated Parmesan cheese
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 it aside.
- Rinse and drain one can of cannellini beans. While the first can of beans is draining, pour the second can into the blender and puree. Then set aside.
- Remove heavy cream from the refrigerator and allow it to come to room temperature while the soup is cooking. This is to prevent the cold cream from curdling when added to the hot soup.
- Add olive oil to Instant Pot and turn your electric pressure cooker to the Sauté setting. Set the heat setting to high and add the chopped onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
- Now, add the chicken broth to the cooked onions and garlic and scrape any brown bits off the bottom of the pot. Then add the chopped sundried tomatoes and their 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 the lid. Securely lock into position and set the pressure value to Seal.
- Press the “Manual” button and adjust the heat setting to high. Then, adjust the cooking 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 valve vent and release any remaining steam.
- Use a slotted spoon or fork to remove the chicken. Shred the chicken with two forks and place it back into the pot.
- Use a slotted spoon or fork to remove the chicken. Shred the chicken with two forks and place it back into the pot.
- Carefully open the lid and drop in the spinach and arugula. Add the heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust salt and pepper as desired.
- Serve and enjoy with grated parmesan cheese on top of each bowl for added flavor.
Notes
Nutrition
Make this creamy, rich spinach soup on a weeknight for dinner or weekend for an easy quick lunch.
This creamy chicken florentine soup recipe comes together and is ready to eat from the Instant Pot in about 30 minutes.
What to do with leftovers
Allow any leftover spinach florentine soup to cool. Transfer to an airtight container with a lid and store in the refrigerator for up to 2 days. To reheat, pour the soup into a pot and heat it to boiling on the stove. You can reheat it in the microwave at 30-second intervals, stirring after each, in a microwave-safe bowl.
What to serve with Chicken Florentine Soup
Serve your choice of bread or top with these homemade cornbread croutons. Soup and salad are always a good combination. Try this Olive Garden copycat salad recipe.
More Winter Soup Recipes
- Instant Pot Sausage Tortellini Soup Recipe
- Homemade Chicken Noodle Soup Easy Recipe
- Easy Homemade Vegetable Soup Recipe
- Slow Cooker Turkey and Rice Soup
- Minestrone Soup Gluten Free Version with Quinoa and White Beans
- Low Carb Creamy Turkey And Mushroom Soup Made From Scratch
