Instant Pot Tuscan chicken soup
Creamy parmesan broth with shredded chicken, white beans, sun-dried tomatoes and spinach, rich enough to feel special and done in under an hour.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.67 a serving
- 490 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, chopped
- 1 can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 lb chicken breasts
- ½ cup heavy cream
- ½ cup grated parmesan
- 3 cups baby spinach
From your pantry
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- ½ tsp salt
- 1 pinch red pepper flakes (optional)
Each serving has about 490 calories, 40 g protein, 30 g carbs and 24 g fat, and costs about $3.67 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No grated parmesan? Parmesan wedge works.
- No baby spinach? Kale or arugula works.
Steps
Tap an underlined word for a quick explanation.
the onion, the garlic, the sun-dried tomatoes, and and rinse the beans.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Press , heat the oil and cook the onion for 4 minutes, until soft. Stir in the garlic, sun-dried tomatoes and Italian seasoning for 1 minute, then press Cancel.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Medium heatTimer: 5 min
Pour in the broth and scrape the bottom until nothing is stuck. Add the salt and beans and lay the chicken in whole.
Dolly’s tip: A clean bottom keeps the burn warning away.Lock the lid, set the valve to Sealing and pressure cook on High for 8 minutes. Let the pressure release on its own for 5 minutes, then vent the rest, keeping your hand clear of the steam.
Timer: 13 min
Dolly’s tip: Coming up to pressure takes about 10 minutes before the countdown starts.Lift out the chicken and check it: 165°F in the thickest part, or white all the way through. it with two forks.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Press Sauté and stir in the cream and parmesan until the cheese into the broth.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heat
Stir in the spinach until it , then return the chicken, taste for salt and serve with of red pepper flakes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Medium heat
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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