This light and flavorful chicken florentine soup is inspired by classic Chicken Florentine recipes but takes a unique twist. The result is a delicious combination you’ll want to make again and again.

Chicken Florentine

Chicken Florentine is chicken that lies atop a bed of spinach with a creamy white sauce to finish it off. This chicken florentine soup is an adaptation of chicken florentine and combines sun-dried tomatoes, mushrooms, arugula and spinach with subtle flavors like pureed white beans and a chunk of Parmesan rind add to its creaminess. The result is a recipe that will quickly make it’s way to the front of the lineup and have you making it over and over again.

This recipe works great with chicken breasts, but for a more economical approach that delivers bigger flavor, try boneless chicken thighs instead! Be sure to trim any excess fat from the thighs. Any recipe in the Instant Pot makes a quick and easy meal-like this Instant Pot beef and rice recipe or this Instant Pot BBQ pork chops recipe. This chicken florentine soup is no different! With just 10 minutes of hands-on prep time, and 20 minutes of cook time (excluding the time it takes to come to pressure), you’ll have dinner on the table in no time.

This chicken florentine soup is a great meal on its own paired with a salad and bread or as an accompaniment to another main dish. I love this soup year round because it’s not too hearty to weigh you down but it hits the spot!

Instant Pot Chicken Florentine Soup

Ingredients:

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

Step 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.

Step 2

Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.

Step 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).

Step 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, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.

Step 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.

Step 6

Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.

Step 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.

Step 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.

Step 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.

Step 10

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

Print Instant Pot Chicken Florentine Soup Recipe

Print

Instant Pot Chicken Florentine Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This light and flavorful soup is inspired by classic Chicken Florentine recipes, with a twist! 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.

Course: Entree

Cuisine: Italian

Servings: 4

Author: Sarah | Must Have Mom

Ingredients

• 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

Instructions

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, 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 value 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 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!

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

Pin Instant Pot Chicken Florentine Soup