Chicken Florentine Soup – Instant Pot®

This light, flavorful version of Chicken Florentine Soup is easy to get on the dinner table with the Instant Pot®! You’ll want to make this soup again and again!

This light, flavorful version of Chicken Florentine Soup is easy to get on the dinner table with the Instant Pot®! You'll want to make this soup again and again!

A Twist on Traditional 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.

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.

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

Bowl of soup without topping

Ingredients:

½ cup sundried tomatoes (not packed in oil)
2 cups water
2 15-oz. cans cannellini beans
1/3 cup heavy cream
2 Tablespoons extra virgin olive oil
1 small red onion, chopped small
3-4 cloves garlic, chopped
4 cups chicken broth
8 oz. white mushrooms, cleaned and sliced
4” Parmesan cheese rind
2 teaspoons Italian seasoning
1½ lbs. boneless, skinless chicken breasts
Sea salt and black pepper, to taste
1 cup baby spinach
1 cup baby arugula
½ c. freshly grated Parmesan cheese, plus additional for serving

Instant Pot® Chicken Florentine Soup

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!

Red soup bowl with Parmesan cheese on top
Chicken Florentine Soup
Yield: 4 Servings

Chicken Florentine Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

This light, flavorful version of Chicken Florentine Soup is easy to get on the dinner table with the Instant Pot®! You'll want to make this soup again and again!

Ingredients

  • ½ cup sundried tomatoes (not packed in oil)
  • 2 cups water
  • 2 15-oz. cans cannellini beans
  • 1/3 cup heavy cream
  • 2 Tablespoons extra virgin olive oil
  • 1 small red onion, chopped small
  • 3-4 cloves garlic, chopped
  • 4 c. chicken broth
  • 8 oz. white mushrooms, cleaned and sliced
  • 4” Parmesan cheese rind
  • 2 teaspoons Italian seasoning
  • 1½ lbs. boneless, skinless chicken breasts
  • Sea salt and black pepper, to taste
  • 1 cup baby spinach
  • 1 cup baby arugula
  • ½ cup freshly grated Parmesan cheese, 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!

Notes

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

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 840Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 187mgSodium: 1479mgCarbohydrates: 68gFiber: 16gSugar: 7gProtein: 84g

This data was provided and calculated by Nutritionix on 12/31/2020

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This light, flavorful version of Chicken Florentine Soup is easy to get on the dinner table with the Instant Pot®! You'll want to make this soup again and again!

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