Looking for a quick soup recipe? This Instant Pot Chicken Florentine Soup is exactly what you need. It’s filling, delicious, and easy to make!
It’s also a light and tasty soup based on traditional Chicken Florentine recipes, but it has its own twist. Pureed white beans and a chunk of Parmesan rind, for example, give richness to the dish, while baby arugula adds an unusual note to the overall flavor profile. The end result is a delectable combo that you’ll want to prepare over and over.
What is Chicken Florentine?
Golden, pan-fried chicken cutlets are served in a creamy Parmesan sauce with spinach and Italian seasonings as Chicken Florentine. It gets its name from the Florentine cooking method. A dish made à la Florentine, or in the style of Florence, Italy, is referred to as “Florentine style.”
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What happens if too much liquid in Instant Pot?
While pressure cooking, too much food or liquid in your Instant Pot might result in harmful pressure levels. This can clog the steam release valve, resulting in excessive pressure.
Should I cook chicken before putting it in soup?
You can shred the chicken after it has cooled and add it to the soup later. To guarantee that the raw chicken gives a savory flavor to the broth and soup, it is recommended that you cook it in the stew pot. Simmering the uncooked chicken will also keep it moist.
What are the ingredients to make Instant Pot® Chicken Florentine Soup?
This recipe has a prep time of 10 minutes and a cooks time of 20 minutes plus time to come to pressure. Also, soak the sundried tomatoes ahead of time to save time on hectic weeknights.
The following are the ingredients you’re going to need which serve 4. You can use boneless, skinless chicken thighs instead of chicken breasts for a bit more taste, but make sure to cut and remove any excess fat first.
- Sundried tomatoes – Look for them in a pouch in the produce section.
- Water – To dilute the flavors and the gelatin consistency.
- Cannellini beans – Brings tremendous flavor to this soup.
- Heavy cream – For a creamy base of the soup.
- Extra virgin olive oil – Adds a special richness to each bite.
- Red onion – For colorful and spicy-to-mild flavor.
- Garlic – Gives out a nutty taste kick.
- Chicken broth – For a flavorful base of the soup.
- White mushrooms – Iconic ingredient in beloved recipes.
- Parmesan cheese rind – Will soften and flavor the liquid.
- Italian seasoning – Adds authentic Italian flavors and a hint of fire to the soup.
- Chicken breasts – For ease of preparation, use store-bought rotisserie chicken, but you may certainly cook your own chicken if you want.
- Sea salt and black pepper – Seasonings that most recipes call for.
- Baby spinach – This soup is Florentine-style because of the spinach. It provides a nutritional boost as well as a splash of color.
- Baby arugula – Its peppery taste adds extra oomph to the soup.
- Parmesan cheese – Thickens the soup and gives it a ton of cheesy flavor.
How to make Instant Pot® Chicken Florentine Soup?
Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.
First, set aside the sundried tomatoes in 2 cups of water. Allow to soak for 30 minutes or until softened, then slice into small pieces. Place the soaking liquid in a separate container and set it aside.
After that, one can of cannellini beans should be rinsed and drained, while the other should be pureed with its liquid in a blender or food processor. Set aside.
Remove the heavy cream from the fridge and leave it aside at room temperature until the soup is ready. (This will keep it from curdling later when it’s added to the hot soup.)
Then in the Instant Pot, add the olive oil and press the “Sauté” button. Turn the heat up to high and toss in the onion and garlic. Cook, stirring periodically, for about 4-5 minutes, or until the onion is tender and transparent.
Add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian spice to the chicken stock, scraping any brown bits from the bottom of the container. Season to taste with salt and black pepper and whisk to blend.
Next, place the chicken breasts in the liquid and cover with a lid. Set the pressure value to “Sealing” after securely locking into place.
Adjust the heat setting to high by pressing the “Manual” button. After that, reduce the cooking time to 10 minutes. After a brief delay, the Instant Pot will begin to create pressure on its own.
Allow pressure to naturally release for 10 minutes after the cook time is finished, then switch the pressure value to “Venting” to release any remaining steam.
Open the cover carefully and stir in the spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are totally wilted and the cheese has melted. Season to taste and adjust seasonings as necessary.
Finally, if preferred, top with more grated Parmesan cheese right away. Enjoy!
Now that you know all you need to know about Instant Pot® Chicken Florentine Soup, it is time to print or save the recipe with the exact measurements.
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- ½ c. sundried tomatoes (not packed in oil)
- 2 c. water
- 2 15-oz. cans cannellini beans
- 1/3 c. heavy cream
- 2 T. 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 t. Italian seasoning
- 1½ lbs. boneless, skinless chicken breasts
- Sea salt and black pepper, to taste
- 1 c. baby spinach
- 1 c. baby arugula
- ½ c. freshly grated Parmesan cheese, plus additional for serving
- 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!
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.
Tip: To save time on busy weeknights, soak the sundried tomatoes in advance.
Amount Per Serving: Calories: 835Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 186mgSodium: 1456mgCarbohydrates: 67gFiber: 16gSugar: 7gProtein: 83g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.