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 Mealthy MultiPot 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 Mealthy MultiPot 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!