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.
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.
Prep time: 10
Cook time: 20 minutes + time to come to pressure
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
- 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 blender or food processor. 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
- 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
lid. Securely lock into position and set the pressure value to the “Sealing”
- 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.
- 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.
- 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.
Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!