MultiPot Chicken Florentine Soup Recipe

Fall is finally here!! The new season brings the start of school, sports and very little time to make a homemade meal.  I’m sharing a little secret with you – the Instant Pot!  You can have a wholesome dinner on the table in 30 minutes and you can start from frozen!!

I’m sharing a favorite fall recipe of ours that is a twist on a classic Chicken Florentine recipe.  In this soup recipe, we’ve combined pureed white beans and a chunk of Parmesan rind to add to its creaminess and baby arugula that brings an interesting flavor profile.

MultiPot Chicken Florentine Soup Recipe

Chicken Florentine Soup Ingredients:

• ½ c. sundried tomatoes (not packed in oil)
• 2 c. water
• 2 15-oz. cans of 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

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.

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• Instant Pot – A must-have for any busy family! Any brand works I prefer my 8QT DuoCrisp Instant Pot after trying numerous makes and models.
• Handblender – my favorite tool for soups, especially when you can use the immersion blender when cooking, it cuts down on dishes and is simple to use.

Chicken Florentine Soup 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 food processor or an immersion blender. 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 the 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 the lid. Securely lock into position and set the pressure value to the “Sealing” position.
7. Press the “Soup” button and ensure it is in normal mode. The timer will be set for 30 minutes, and after a brief pause, the Instant Pot will automatically start building pressure.
8. When cook time is complete it is time to release the pressure.  Use the “quick release” method, turn the steam valve hand to Venting; pressure releases manually at a faster pace.
9. Carefully open the 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!

If you want to save time on busy weeknights, soak the sun-dried tomatoes in advance.  After making a homemade batch of soup, you won’t go back to store-bought.  We hope you enjoy this MultiPot Chicken Florentine Soup recipe as much as we do.

MultiPot Chicken Florentine Soup Recipe

Real Momma

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

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

 

• 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.
• Rinse and drain one can of cannellini beans, and puree the other with its liquid in a food processor or an immersion blender. Set aside.
• 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).
• 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.
• 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.
• Submerge the chicken breasts in the liquid and add the lid. Securely lock into position and set the pressure value to the “Sealing” position.
• Press the “Soup” button and ensure it is in normal mode. The timer will be set for 30 minutes, and after a brief pause, the Instant Pot will automatically start building pressure.
• When cook time is complete it is time to release the pressure.  Use the “quick release” method, turn the steam valve hand to Venting; pressure releases manually at a faster pace.
• Carefully open the 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.
• Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!