Healthy Instant Pot Chicken Florentine Soup
This healthy, whole foods Instant Pot Chicken Florentine soup is a lighter version of Chicken Florentine. It's perfect for the 21 Day Fix and also for Weight Watchers, and it makes great leftovers! You'll also love the generous serving sizes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 (about 2 cups per serving)
- 1/2 c sundried tomatoes not packed in oil - look for them in a pouch in the produce section
- 2 c water
- 15 oz canned cannellini beans
- 1/3 c unsweetened almond milk
- 2 tbsp extra virgin olive oil
- 1 small red onion chopped
- 3 garlic cloves chopped
- 4 c chicken broth low-sodium, fat-free
- 8 oz white mushrooms cleaned and sliced
- 1 4" parmesan cheese rind
- 2 tsp Italian seasoning
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 c baby spinach
- 1 c baby arugula
- 1 c parmesan cheese freshly grated
- sea salt and pepper to taste
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 set aside.
Remove almond milk 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 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” position.
Press the “Manual” or "Pressure Cook" button and adjust heat setting to high if necessary. Set 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 remove cheese rind. Remove the chicken and shred in a separate dish, then return chicken to the Instant Pot. Add spinach, arugula, and almond milk. Stir until the greens are wilted. Taste and adjust seasonings as desired.
10. Serve immediately with 1/4 cup grated Parmesan cheese with each serving. Enjoy!
21 Day Fix Container Counts: .75 yellow, 1.5 red, 1 green, 1 blue (use less parmesan if you want this to be lower), 1.5 tsp
Weight Watchers Freesyle Points: 4 Freestyle points per serving as the recipe is; 0 Freestyle points per serving if you leave the parmesan off
Calories: 583kcal | Carbohydrates: 40g | Protein: 62g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 753mg | Potassium: 2110mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1205IU | Vitamin C: 14.2mg | Calcium: 476mg | Iron: 6.7mg