Instant Pot Chicken Florentine Soup Recipe
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Instant Pots were created to make our lives that bit easier and with this hearty Chicken Florentine Soup Recipe, you can make something delicious with minimal effort. The key ingredients are cannellini beans, chicken breasts, and mushrooms and it is ready in just 40 minutes.
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Chicken Florentine Soup Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include spinach, protein, and Mornay sauce (cheese sauce). Chicken Florentine is the most popular version. And you may have heard of Eggs Florentine, which is a popular brunch dish.
This light and flavorful Instant Pot soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own.
For example, puréed white (cannellini) 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 and you’ll want to make this Chicken Florentine soup recipe again and again.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Red Onion, Garlic, Mushrooms, Spinach, Arugula (Rocket)
- Protein – Boneless, Skinless Chicken Breasts
- Dairy – Heavy Cream, Parmesan Cheese, plus the Rind
- Sundried Tomatoes – not packed in oil
- Canned Cannellini Beans
- Chicken Broth/Stock
- Italian Seasoning – this recipe uses store-bought Italian Seasoning, but it is so easy to make your own herb mixes, especially if you already have a bunch of herbs and spices in your pantry already. Just mix equal measures of dried basil, oregano, rosemary, parsley, and thyme. You can also add a pinch of garlic granules or powder as well as red chili flakes if you like. Store in an airtight jar and use in recipes as required
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Cannellini Beans
One of the hero ingredients in this dish is cannellini beans, so here are some more recipes using the same:
- Italian-American Shrimp Oreganata Recipe with Cannellini Beans
- Gluten-Free Minestrone Soup with Cannellini Beans
- Tuscan Pork Chops with White Beans and Crispy Sage
More Soup Recipes
Looking for more soups to make? Check these recipes out next:
- Instant Pot Creamy Asparagus Soup Recipe
- Gluten-Free Minestrone Soup with Cannellini Beans
- Italian Meatball Soup Recipe
Recipe Tips
- 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.
- To save time on busy weeknights, soak the sundried tomatoes in advance.
- Bringing the cream to room temperature will prevent it from curdling when added to the hot soup later.
How Do I Make Chicken Florentine Soup?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Instant Pot Chicken Florentine Soup
This light and flavorful soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own.
Ingredients
- ½ cup sundried tomatoes (not packed in oil)
- 2 cups water
- 2 (15-oz/400g) cans cannellini beans
- ⅓ cup heavy cream (doubled cream)
- 2 Tbsp extra virgin olive oil
- 1 small red onion, chopped small
- 3-4 cloves garlic, chopped
- 4 cups chicken broth/stock
- 8 oz (225g) white mushrooms, cleaned and sliced
- 4”/10cm Parmesan cheese rind
- 2 tsp Italian seasoning
- 1½ lbs (650g) boneless, skinless chicken breasts
- Sea salt and black pepper, to taste
- 1 cup baby spinach
- 1 cup baby arugula (rocket)
- ½ cup freshly grated Parmesan cheese, plus additional for serving
Instructions
- Place the sundried tomatoes in 2 cups of 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 it 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 for 4-5 minutes, stirring occasionally until the onion is soft and translucent.
- Add the 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 puréed 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 valve to the “Sealing” position.
- Press the “Manual” button and adjust the heat setting to high. Then, adjust the cooking 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 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!
Notes
To save time on busy weeknights, soak the sundried tomatoes in advance.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 412Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 82mgSodium: 1461mgCarbohydrates: 26gFiber: 5gSugar: 7gProtein: 29g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Classic Caprese Skewers with Balsamic Glaze – An Easy Party Appetizer
- Salad: Roasted Fennel and Grapefruit Salad with Citrus Vinaigrette
- Main Dish: Pan-Seared Tuna Steaks with Lemon-Caper Sauce
- Side Dish: 15-Minute Grilled Marinated Asparagus with Italian Gremolata
- Beverage: This Refreshing Watermelon Mint Lemonade Is Perfect For Summer!
- Dessert: Chocolate-Covered Strawberries
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.