Soup Recipes

Instant Pot Chicken Florentine Soup Recipe

Instant Pot Chicken Florentine Soup

This light and flavorful chicken florentine soup are 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 homemade chicken soup you’ll want to make again and again.

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.

Ingredients for this Recipe :

  • 1½ lbs. boneless, skinless chicken breasts
  • 8 oz. white mushrooms, cleaned and sliced
  • 1/2 cup sundried tomatoes (not packed in oil)
  • 1/2 cup freshly grated Parmesan cheese, plus additional for serving
  • 4” Parmesan cheese rind
  • 2 [15-oz.] cans cannellini beans
  • 1/3 cup heavy cream
  • 2 tbsp extra virgin olive oil
  • 1 small red onion, chopped small
  • 3-4 cloves garlic, chopped
  • 4 cup chicken broth
  • 2 tsp Italian seasoning
  • 1 cup baby spinach
  • 1 cup baby arugula
  • 2 cup water
  • Sea salt and black pepper, to taste

Tip :

To save time on busy weeknights, soak the sundried tomatoes in advance.

How to Make Chicken Florentine Soup :

Step 1:

Place the sundried tomatoes in 2 cups of water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set it aside.

Step 2:

Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.

Step 3:

Remove heavy cream from the refrigerator and set it aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).

Step 4:

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.

Step 5:

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.

Step 6:

Submerge the chicken breasts in the liquid and add the lid. Securely lock into position and set the pressure valve to the “Sealing” position.

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:

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.

Step 9:

Carefully open the 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.

Step 10:

Serve immediately with additional grated Parmesan cheese, if desired. Enjoy this instant pot chicken soup!

Homemade Chicken Soup

Other Soup Recipes –

Chicken soup recipe – Southwestern Chicken Soup

Turkey soup recipe – Spicy Leftover Turkey Soup with White Bean

White bean soup recipe – Tuscan White Bean Soup with Mushrooms & Kale

Chicken bean soup recipe – Tex-Mex Chicken and Black Bean Soup

Instant Pot Chicken Florentine Soup Recipe

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Soup American, Italian
Serves: 4
Prep Time: 10 minutes Cooking Time: 20 minutes + time to come to pressure Total Time: 30 minutes

Chicken florentine soup recipe easily made in Instant Pot loaded with white mushrooms and beans, well seasoned with Italian seasoning. Enjoy this light and flavorful homemade chicken soup.

Ingredients

  • 1½ lbs. boneless, skinless chicken breasts
  • 8 oz. white mushrooms, cleaned and sliced
  • 1/2 cup sundried tomatoes (not packed in oil)
  • 1/2 cup freshly grated Parmesan cheese, plus additional for serving
  • 4” Parmesan cheese rind
  • 2 [15-oz.] cans cannellini beans
  • 1/3 cup heavy cream
  • 2 tbsp extra virgin olive oil
  • 1 small red onion, chopped small
  • 3-4 cloves garlic, chopped
  • 4 cup chicken broth
  • 2 tsp Italian seasoning
  • 1 cup baby spinach
  • 1 cup baby arugula
  • 2 cup water
  • Sea salt and black pepper, to taste

Instructions

1

Place the sundried tomatoes in 2 cups of water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set it aside.

2

Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.

3

Remove heavy cream from the refrigerator and set it aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).

4

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.

5

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.

6

Submerge the chicken breasts in the liquid and add the lid. Securely lock into position and set the pressure valve to the “Sealing” position.

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.

8

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.

9

Carefully open the 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.

10

Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!

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