Instant Pot Chicken Mushroom Florentine Soup
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.
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.
Notes
Sundried tomatoes should preferably not be packed in oil for texture. For a thicker soup, use an immersion blender before adding spinach and cheese. Store leftovers in airtight containers; refrigerated soup lasts 3-4 days and can be frozen for up to 3 months.