How To Make Instant Pot Chicken Florentine Soup

Tips For Instant Pot Chicken Florentine Soup, This light and delightful soup is motivated by exemplary Chicken Florentine plans, however it has some interesting components of its own. For instance, pureed white beans and a lump of Parmesan skin add to its smoothness, while a touch of infant arugula acquaints an intriguing note with the general flavor profile. The outcome is a heavenly mix you’ll need to make over and over.

For more flavor, you can utilize prudent boneless, skinless chicken thighs rather than the chicken bosoms, yet make certain to trim and expel any abundance fat first.

Instant Pot Chicken Florentine Soup

Instant Pot Chicken Florentine Soup

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

Prep time: 10 minutes
Cook time: 20 minutes + time to come to pressure
Serves: 4

How To Gain 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

 

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, 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!

I had a fundamental inquiry: how long does it take to cook chicken in an Instant Pot? I realized it would fluctuate in the event that I was making Instant Pot chicken bosoms or Instant Pot chicken thighs, if my chicken was solidified or crisp, and on the off chance that it was bone-in or bone-out, yet I needed a simple answer.

You would think this sort of fundamental data (Instant Pot chicken!) would be anything but difficult to discover. It wasn’t… up to this point

How To Make More Instant Pot Chicken Florentine Soup By Doing Less

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