Instant Pot Chicken Florentine Soup

This Instant Pot Chicken Florentine Soup is absolutely heavenly! Each bite is filled with sun-dried tomatoes, protein-packed beans, mushrooms, parmesan, juicy chicken, fresh spinach, arugula, and it’s seasoned to perfection. 

Instant Pot 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.

What You’ll Need:

• Sundried tomatoes
• Water
• Cannellini beans
• Heavy cream
• Extra virgin olive oil
• Red onion
• Garlic
• Chicken broth
• White mushrooms
• Parmesan cheese rind
• Italian seasoning
• Boneless, skinless chicken breasts
• Sea salt and black pepper
• Baby spinach
• Baby arugula
• Freshly grated Parmesan cheese

Directions:

1. 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.
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 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, occasionally stirring, 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 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!

Helpful Tips

This Instant Pot Chicken Florentine Soup is one of the easiest soups you’ll make. However, I did want to give you a handful of tips to help out along the way.

• Save yourself some time by soaking the sundried tomatoes in advance. Then they will be ready to go when you are cooking on those hectic nights!
• Feel free to swap the chicken breasts for boneless, skinless chicken thighs. They taste great and will save you some money.
• If you want, you can add your favorite fresh herbs on top before serving. Parsley, oregano, or basil would all be lovely options.
• Don’t skip pureeing the beans. Along with the heavy cream, that’s why the soup is so creamy and delicious.

What To Serve With This Soup

The thing I love about this soup is you can easily eat it all by itself and feel perfectly fulfilled. Sometimes we make some additional foods to go with it, though, and I wanted to share some ideas with you.

• Breadsticks – Nothing better than dipping some tasty breadsticks in a hot bowl of soup. Yum!
• Garlic bread – You can go with a typically garlic bread or make some that is super cheesy. Both are great with this chicken Florentine soup.
• Salad – A garden salad with lots of fresh veggies is bound to be amazing! Or go with more of an Italian salad to add even more pizzazz to your dinner table.
• Fresh Baguette or other bread – If you can’t tell, various types of bread goes perfectly with this soup. It’s great for dipping and chowing down!

More Delicious Recipes For You To Try

• Easy, Crispy Tuna Patties
• Paleo Pumpkin Spice Pancakes
• Instant Pot Salmon with Red Potatoes and Spinach
• Instant Pot White Chicken Chili

Print

Instant Pot Chicken Florentine Soup

This rich and delicious Instant Pot Chicken Florentine Soup is unforgettable. It brings a little piece of Italy right to your dining room. With sun-dried tomatoes, beans, mushrooms, chicken, spinach, arugula and creamy goodness in every bite you will keep going back for more.

Course Main Course

Cuisine Italian

Keyword boiled dinner, chicken florentine soup, easy, entree, instant pot, soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1/2 cup sun-dried Tomatoes (not packed in oil)
• 2 cups water
• 1/2 cup heavy cream
• 2 tablespoon extra virgin olive oil
• 1 small red onion chopped
• 3-4 cloves garlic
• 4 cups chicken broth
• 8 ounces white mushrooms (cleaned and sliced)
• 4 inches Parmesan Cheese Rind
• 2 teaspoon Italian Seasoning
• 1 1/2 pounds boneless, skinless chicken breasts
• sea salt (to taste)
• black pepper (to taste)
• 1 cup baby spinach
• 1 cup baby arugula
• 1/2 cup freshly grated Parmesan Cheese (plus additional for serving)

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 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 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 "Saute" 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 lid. Securely lock into position and set the pressure valve to the "sealing" position.

7. 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.

8. When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure valve to "Venting" to release any remaining steam.

9. 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.

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

Recipe Notes

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.