Instant Pot Chicken Mushroom Florentine Soup is a comforting and nourishing dish that captures the essence of hearty, home-cooked meals. This delightful soup combines tender chicken, earthy mushrooms, and vibrant spinach in a creamy broth. Perfect for chilly nights or when you’re craving something warm and satisfying, this recipe brings together wholesome ingredients and robust flavors in a matter of minutes. With the convenience of the Instant Pot, busy cooks can enjoy a hearty meal without the hassle, making it a favorite in homes across the globe.
Why We Love This Instant Pot Chicken Mushroom Florentine Soup Recipe
This soup isn’t just a meal; it’s an experience. The rich flavor of the chicken combined with the subtle sweetness of sundried tomatoes elevates it to a delightful balance that is hard to resist. The mushrooms add a savory depth, while the baby spinach gives a vibrant pop of color and nutrition. When cooked in the Instant Pot, flavors meld together perfectly, and the dish is ready in no time. It’s versatile and can fit into various dietary choices while being simple enough for beginners to master. Moreover, every spoonful of this creamy soup feels like a warm hug, making it a perfect comfort food option.
Ingredients about Instant Pot Chicken Mushroom Florentine Soup
To create this delicious Instant Pot Chicken Mushroom Florentine Soup, you will need the following ingredients:
- ½ cup sundried tomatoes (not packed in oil)
- 2 cups water
- 2 cans (15 oz) cannellini beans
- ⅓ 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 ounces white mushrooms, cleaned and sliced
- 4-inch Parmesan cheese rind
- 2 teaspoons Italian seasoning
- 1½ lbs boneless skinless chicken breasts
- Sea salt and black pepper to taste
- 1 cup baby spinach
- ½ cup freshly grated Parmesan cheese (plus additional for serving)
How to Make Instant Pot Chicken Mushroom Florentine Soup Directions
Beginning this delightful journey of flavor is straightforward. First, you will want to soften the sundried tomatoes; place them in a bowl with 2 cups of water and let them soak for about 30 minutes. This step allows the tomatoes to regain their softness. Once softened, chop them into small pieces and set them aside, reserving the soaking liquid for later use.
Next, prepare the cannellini beans. Rinse and drain one can while pureeing the other can with its liquid in a blender or food processor until smooth. Set the puree aside for use later in the soup.
While waiting for the tomatoes and beans, ensure the heavy cream is at room temperature. This method prevents curdling when incorporated into the hot soup.
Now, it’s time to heat things up! Add the extra virgin olive oil to your Instant Pot, press the “Sauté” button, and set the heat to high. Add the chopped onion and garlic, stirring occasionally until the onion becomes soft and translucent, about 4-5 minutes. This step is essential as it builds a flavor base for your soup.
Once the onion and garlic are ready, pour in the chicken broth and scrape the bottom of the pot to remove any browned bits. This process is crucial for the depth of flavor—those bits contain concentrated flavor that enhances your soup. At this point, add the chopped sundried tomatoes along with their soaking liquid, the rinsed whole cannellini beans, the pureed beans, the sliced mushrooms, the Parmesan cheese rind, and Italian seasoning. Season this mixture with salt and black pepper to your taste and stir well to combine the ingredients.
You will then submerge the chicken breasts into this savory mixture. Secure the lid on your Instant Pot and set the pressure value to the “Sealing” position. Now, press the “Manual” button, making sure the heat is on high, and adjust the cook time to 10 minutes. The Instant Pot will take a few moments to build pressure before the countdown begins.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes. After that, carefully move the pressure valve to “Venting” to release any remaining steam safely.
Next, gently open the lid, and it’s time to finish your soup! Stir in the baby spinach, heavy cream, and freshly grated Parmesan cheese. Mix well until the spinach wilts and the cheese melts beautifully into the broth. Give it a taste and adjust the seasoning if necessary.
Your Instant Pot Chicken Mushroom Florentine Soup is now ready to be ladled into bowls and enjoyed!
How to Serve Instant Pot Chicken Mushroom Florentine Soup
Serving this scrumptious soup is about presentation and pairing it with the right accompaniments. Ladle generous servings of your chicken mushroom Florentine soup into deep bowls, allowing the vibrant colors to shine through. To elevate the experience further, sprinkle additional grated Parmesan cheese on top before serving. This final touch not only looks appealing but also enhances the flavor.
Pair your soup with a fresh slice of rustic bread or a side salad. A light, crisp salad dressed with vinaigrette complements the richness of the soup perfectly. You could also serve it with crunchy breadsticks for added texture. Whether enjoyed with family or shared with friends, this meal is sure to bring comfort and satisfaction to any table setting.
Expert Tips: Instant Pot Chicken Mushroom Florentine Soup
- Sundried Tomatoes: Choose sundried tomatoes that are not packed in oil for the best flavor and texture. If you can only find oil-packed versions, you may need to adjust the oil in the recipe.
- Chicken: For even more flavor, consider seasoning the chicken breasts with salt and pepper before adding them to the pot.
- Mushrooms: If you enjoy a deeper mushroom flavor, try using a mix of white and cremini mushrooms in your soup.
- Heavy Cream: Allowing the heavy cream to sit at room temperature before adding it helps prevent curdling when mixed with the hot soup.
- Adjusting Thickness: If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup after cooking, just before adding the spinach and cheese.
- Storing Leftovers: This soup keeps well in the refrigerator for several days, making it a great option for meal prep.
How to Store Instant Pot Chicken Mushroom Florentine Soup
Storing your delicious chicken mushroom Florentine soup is simple and effective. Allow any leftover soup to cool to room temperature before transferring it into airtight containers. It’s best to store it in individual servings for easy reheating later on. When stored properly in the refrigerator, the soup will remain fresh for about 3 to 4 days.
If you want to save the soup for a more extended period, consider freezing it. Pour the cooled soup into freezer-safe containers or bags. Make sure to leave some space at the top for expansion. When frozen, it can last for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat it on the stove or in the microwave, stirring occasionally until warmed through.
Variation of Instant Pot Chicken Mushroom Florentine Soup
Though this recipe is fantastic as is, creating variations can be just as enjoyable. Here are some fun suggestions to tweak your soup according to your taste preferences:
- Protein Alternatives: Instead of chicken breasts, try using shredded rotisserie chicken for a quick option or swap in turkey for a lighter take.
- Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or lentils for protein.
- Herbs and Spices: Experiment with fresh herbs like thyme or rosemary to add a different flavor profile. A splash of lemon juice can also brighten up the soup.
- Additional Vegetables: Toss in other favorite vegetables, such as carrots, zucchini, or bell peppers, for added color and nutrition. Just be sure to chop them small enough so they soften quickly during cooking.
- Different Cheeses: Instead of Parmesan, try using Gouda or Gruyère for a unique twist. Just make sure that whatever cheese you choose melts well for that creamy texture.
- Coconut Cream for a Twist: Want a hint of sweetness? Use coconut cream in place of heavy cream for a richer consistency and a pleasantly surprising flavor.
FAQ
What is Instant Pot Chicken Mushroom Florentine Soup?
Instant Pot Chicken Mushroom Florentine Soup is a delicious and creamy soup made with tender chicken, mushrooms, sundried tomatoes, and spinach, all cooked together in a flavorful broth using an Instant Pot.
How long does it take to cook Instant Pot Chicken Mushroom Florentine Soup?
Cooking this soup in the Instant Pot takes about 10 minutes under high pressure, but you should also factor in time for pressure buildup and natural release afterward.
Can I make this soup ahead of time?
Yes, you can prepare this soup ahead of time. It stores well in the refrigerator for a few days or can be frozen for longer storage.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts in this recipe. However, increase the cooking time to 12-15 minutes under high pressure to ensure the chicken cooks thoroughly.
Can I customize the ingredients in this soup?
Absolutely! This soup is versatile. You can substitute the chicken with another protein, add more vegetables, or use different cheeses according to your taste preferences.
Is this soup gluten-free?
Yes, this Instant Pot Chicken Mushroom Florentine Soup is gluten-free as long as you use gluten-free chicken broth and ensure that all other ingredients are gluten-free.
With these tips and insights, you’re well-equipped to make the most of this fantastic recipe. Enjoy the warmth and comfort of a bowl of Instant Pot Chicken Mushroom Florentine Soup!
Instant Pot Chicken Mushroom Florentine Soup
Ingredients
For the Soup Base
- 2 cups water
- 4 cups chicken broth Use gluten-free if necessary.
- 2 cans cannellini beans (15 oz each)
- 1 small red onion, chopped
- 3-4 cloves garlic, chopped
- 1.5 lbs boneless skinless chicken breasts
- ½ cup sundried tomatoes (not packed in oil)
- 1 ½ oz white mushrooms, cleaned and sliced
- 4 inches Parmesan cheese rind
- 2 teaspoons Italian seasoning
- 1 cup baby spinach
For Finishing
- ⅓ cup heavy cream At room temperature to prevent curdling.
- ½ cup freshly grated Parmesan cheese Plus additional for serving.
- 2 tablespoons extra virgin olive oil
- Sea salt and black pepper to taste
Instructions
Preparation
- Soften the sundried tomatoes by placing them in a bowl with 2 cups of water and letting them soak for about 30 minutes. Chop them into small pieces after softening and reserve the soaking liquid for later use.
- Rinse and drain one can of cannellini beans while pureeing the other can with its liquid in a blender or food processor until smooth. Set the puree aside.
- Ensure the heavy cream is at room temperature to prevent curdling when added to the soup.
Cooking
- Add the extra virgin olive oil to your Instant Pot and set the heat to high using the 'Sauté' function.
- Add the chopped onion and garlic, stirring occasionally until the onion is soft and translucent, about 4-5 minutes.
- Pour in the chicken broth, scraping the bottom of the pot to remove any browned bits.
- Add chopped sundried tomatoes with their soaking liquid, rinsed whole cannellini beans, pureed beans, sliced mushrooms, Parmesan cheese rind, and Italian seasoning. Season with salt and pepper, then stir well.
- Submerge the chicken breasts into the mixture, secure the lid, set the pressure valve to 'Sealing', and press 'Manual', adjusting the time to 10 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes before moving the valve to 'Venting' to release any remaining steam safely.
- Once safe, open the lid and stir in the baby spinach, heavy cream, and freshly grated Parmesan cheese. Mix until the spinach wilts.
Serving
- Ladle the soup into bowls, sprinkle with additional grated Parmesan cheese, and serve with bread or a side salad.