Chicken Florentine Soup Instant Pot Recipe
This creamy soup is loaded with fresh vegetables like spinach, arugula, sun-dried tomatoes, onions, and garlic. Parmesan rind and heavy cream add to the rich flavor in this delicious homemade soup recipe.
Servings 4
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
To save time on busy weeknights, soak the sundried tomatoes in advance.
Nutrition
Serving: 8oz.