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.
1/2csundried tomatoesnot packed in oil - look for them in a pouch in the produce section
15ozcanned cannellini beans
1/3cunsweetened almond milk
2tbspextra virgin olive oil
1small red onionchopped
4cchicken brothlow-sodium, fat-free
8ozwhite mushroomscleaned and sliced
14" parmesan cheese rind
1 1/2lbsboneless, skinless chicken breasts
1cparmesan cheesefreshly grated
sea salt and pepperto 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.
Serve immediately with 1/4 cup grated Parmesan cheese with each serving. Enjoy!
21 Day Fix Container Counts (1 serving = 2 cups): .75 yellow, 1.5 red, 1 green, 1 blue (use less parmesan if you want this to be lower), 1.5 tspWeight Watchers Points (1 serving = 2 cups):Purple plan: 4 points (0 points if you leave the parmesan off)Green plan: 11 points (5 if you leave the parmesan off)Blue plan: 5 points (1 if you leave the parmesan off)Have you made this recipe? Take a picture and share on Instagram or Facebook and tag @carrieelleblog!