Made with pureed white beans and a chunk of Parmesan rind, this Chicken Mushroom Florentine Soup is light, healthy, and delicious!
It's perfect for a busy weeknight dinner. The best part is that it only takes about 30 minutes to make when using the instant pot. You'll love the creamy mushroom flavor.
Looking for more soup recipes? Check out all my family's favorites in Best Fall Soup Recipes index.
This light and flavorful soup is perfect for a cozy night in, and can be made in just 30 minutes. Plus, it's packed with flavor from the mushrooms and spinach.
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.
Looking for more delicious soup recipes to add to your Weekly Meal Plan? Try my Three Bean Minestrone Soup, Homemade Potato Soup or my very favorite, Broccoli Cheese Soup.
Table of Contents
- What is chicken Florentine soup?
- What is an Instant Pot?
- Thawing chicken breast in instant pot
- 🛒Helpful Kitchen Tools
- 📋Main Ingredients Needed
- Step-by-Step Directions
- Add the Chicken Breasts
- How to Release the Pressure
- Serving Tips
- What Goes with Soup for Dinner?
- Storing Tips
- Freezing Tips
- Thaw and Reheating Tips
- Recipe Card
- 📖 Recipe Card
- 💬 Comments
What is chicken Florentine soup?
Chicken Florentine soup is a creamy, delicious and nutritious soup made with boneless chicken breasts, mushrooms, garlic, onion, vegetable broth, cream cheese and frozen spinach.
It's a hearty meal that's perfect for winter evenings or anytime you're looking for something warm and comforting. The best thing about this soup is that it can be made quickly and easily in your Instant Pot, so you can enjoy it in no time!
What is an Instant Pot?
The Instant Pot is a multi-use, programmable cooker that features the functions and capabilities of other kitchen tools like a pressure cooker, slow cooker, rice cooker, cake maker, yogurt maker, steamer, warmer and sterilizer. It also has sautéing and searing capabilities.
The major benefit of using an instant pot is that you can speed up the cooking process and have dinner ready fast...in an instant! You can also use the slow cooker function, the steam or sauté function or with some models, the rice and yogurt function.
Meats like poultry, beef and pork work well and you can even use tougher cuts of meat. The instant pot is great for cooking beans, potatoes and vegetables because they can be steamed, braised or stewed.
The 6-Quart Instant Pot Ultra set includes a steam rack, recipe booklet, serving spoon, soup spoon and measuring cup.
Click HERE for More Information
Thawing chicken breast in instant pot
The Instant Pot is a great way to quickly thaw chicken breasts and get them ready for cooking. Simply add the frozen chicken breasts to the Instant Pot when sautéing, and they will be ready in no time.
Just be sure not to exceed the maximum fill level of your Instant Pot so that it cooks safely and efficiently. And always make sure to release the pressure after cooking!
🛒Helpful Kitchen Tools
Rotary Cheese Grater, Handheld Cheese Grater for Kitchen, Dishwasher Safe
Soup Bowls with HandlesStainless Steel Measuring Cups & Spoons Set
📋Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
- Boneless, skinless chicken breasts
- Sundried tomatoes (not packed in oil)
- Water
- Cannellini beans
- Heavy cream
- Olive oil
- Red onion, chopped
- 3-4 cloves garlic, chopped
- Chicken broth
- White mushrooms, cleaned and sliced
- Parmesan cheese rind
- Italian seasoning
- Salt and pepper, to taste
- Fresh baby spinach
- Grated Parmesan cheese, plus additional for serving
Step-by-Step Directions
- Step 1: 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.
- Step 2: Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
- Step 3: 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).
- Step 4: 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.
- Step 5: 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.
Add the Chicken Breasts
- Step 6: Submerge the chicken breasts in the liquid and add lid.
- Securely lock into position and set the pressure value to the “Sealing” position.
- Step 7: 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.
How to Release the Pressure
- Step 8: 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.
- Step 9: Carefully open lid and add spinach, heavy cream, and grated Parmesan cheese.
- Step 10: Stir until the spinach is wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
Serving Tips
- Serve immediately with additional grated Parmesan cheese, if desired.
What Goes with Soup for Dinner?
Most people love to serve homemade bread alongside a bowl of soup. But have you ever tried making your own bread bowls to serve soup? Here are a few other ideas:
- Homemade French Bread - this recipe is so easy to make and ready in under an hour!
- Tomato Salad or a simple green salad with homemade Italian salad dressing.
- Stuffed Zucchini is a great option to serve alongside soup.
- Don't forget to serve Homemade Garlic Butter to go along with any bread you're serving.
Storing Tips
When it comes to storing leftover soup, there are a few things to keep in mind.
- First, it is important to cool the soup as quickly as possible. This can be done by transferring it to a clean, shallow container and placing it in the fridge.
- Once the soup is cooled, make sure to transfer it to an airtight container.
- Finally, be sure to label the soup with the date it was made and the expiration date.
- Homemade soup should last up to 4 days in the refrigerator.
Freezing Tips
- Allow the soup to cool completely before freezing. This helps prevent moisture buildup and freezer burn.
- Ensure that the containers are sealed tightly to prevent any leakage or odors from other items in the freezer.
- Store homemade soup in the freezer for up to 3 months.
Thaw and Reheating Tips
- When you're ready to enjoy your soup, simply thaw it overnight in the refrigerator.
- Then, reheat it on the stovetop or in the microwave until it reaches a safe serving temperature.
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Instant Pot Chicken Mushroom Florentine Soup
Equipment
Ingredients
- ½ c. sundried tomatoes not packed in oil
- 2 c. water
- 2 15- oz. cans cannellini beans
- ⅓ 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
- ½ c. freshly grated Parmesan cheese plus additional for serving
Instructions
- 1. 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.
- 2. Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
- 3. 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).
- 4. 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.
- 5. 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.
- 6. Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.
- 7. 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 startbuilding pressure.
- 8. 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.
- 9. Carefully open lid and add spinach, heavy cream, and grated Parmesan cheese. Stir until the spinach is wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
- 10. Serve immediately with additional gratedParmesan cheese, if desired. Enjoy!
Gayle says
This soup is right up alley ... minus the cannellini beans. Any recommended substitutions as I do not like or eat any beans. Thanks!
Tracey A says
I have to agree with others, this soup looks like a winner and would be my first recipe in my new Instant Pot!
Lois says
Thank you Tracey!
Laura B. says
I'd probably make some chili as my first dish.
Lois says
I think chili would be amazing in the instant pot!
DeAnna Keller says
I would make chicken noodle soup for the cold month ahead.
Elizabeth Miller says
I would try a chili first just to test one out.
Karen D says
I'd make a pot of beans, then chili.
Angela Hendricks says
If I won I want to try that recipe you made or maybe some boneless beef ribs? I don't know, the possibilities are endless!!!!
Lois says
Ribs sound wonderful! Thanks for joining Angela!
Pamela says
I would try making a cheesecake in the Instant Pot!
Lois says
That sounds yummy! Thanks for joining Pamela!
Sandra A. Gould says
This would be a new cooking adventure if I won the Instant Pot.
I like the challenge of trying new recipes and ways to feed my family.
Lois says
Thanks for joining!
Susan Broughton says
I love all kinds of soups.
Wanda Tracey says
We love pulled pork so I would make that in the instant pot. Thank you for the delicious soup recipe.I would try that too.
Chris30s says
I think the first thing I would make is a batch of chili. Thanks for offering this giveaway! Merry Christmas!
June S. says
I want to try my world famous lasagna in one of these to see how it turns out.
Lois says
Thanks for joining! Your recipe sounds yummy!
Kim~madeinaday says
Wowo this looks so yummy! Sharing! Thank you for sharing on Merry Monday! We hope you will join us again next week!
Kim
Antoinette M says
I would make chili.
Katie Bellamy says
I'd make some kind of chicken & veggies first!
Sandra L McFadden says
I would make a big pot of salisbury steaks with onion mushroom gravy.
J says
If I was so lucky to win, I would first make this yummy soup, well minus the mushrooms cuz not a fan. 😂
Then I would make a choc cake cuz I have to experiment *want dessert.*
Have a great week Lois!
Lois says
Thank you for joining!
Sandra says
Thank you for making this wonderful giveaway possible! If I won the pot, I would absolutely try the chicken & mushroom soup in this post! We can't get enough of that combination in this house!!
Merry Christmas & many blessings! 🌲🎁🎉 - love your blog!
Lois says
Thank you for the nice compliment!
Paula Stewart says
I would give this pot along with my recipe for pulled pork to my daughter for Christmas if I won.
smfsprout says
Thanks for the recipe. I can’t wait to try this.
Debbie Welchert says
I am such a soup person so I would make vegetable beef stew first. It would be so nice to be able to make soups without having to cook them all day.
Tina says
I love to make soups in the winter. I love to look up new recipes. Your soup sounds good but we have a mushroom allergy so I would have to change it up a little.
Lois says
Just leave the mushrooms out! I'm not a fan of mushrooms, but my hubby is so once in awhile I need to make something he likes. Thank you for visiting and joining the giveaway!
Julie Waldron says
I would make chili first.
Ron says
The chicken mushroom florentine soup looks delicious! I'd also like to try making a pot roast or even meatloaf.
Nancy K Sadewater says
I have no idea what I would make, I never thought I would have one.
Lois says
There are tons of recipes online and even a few here on my site for you to choose from if you win! Thanks for joining Nancy!
Mary Beth Elderton says
I would make pots of beans---chili beans, beans and smoked ham hocks, bean soups!
Lois says
I think an instant pot is perfect for cooking beans! Thanks for joining!
ColleenB.~Texas says
Gosh, have no idea what I would make first; maybe something easy like a pot roast
Thank you for this wonderful giveaway opportunity
Lois says
Thank you for joining!
Patti Frost says
This soup sounds fabulous, and so far it's the only recipe I have for use in an Instant pot!
Lois says
Thank you for joining!
maureen says
I would love to make a pasta sauce that my husband likes.
Lois says
Thanks for joining! Merry Christmas!