Instant Pot Tuscan Chicken Soup
Instant Pot Tuscan Chicken Soup is hearty, delicious and ready in just 30 minutes. If you’re craving a simple soup recipe that will warm your heart and your stomach, this soup is just what you need. It’s full of tender chicken, celery, onion, carrots and fresh spinach in a turmeric flavored broth.
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BENEFITS OF TURMERIC
The turmeric in this recipe creates a vibrant color to the soup. It’s hands down one of my favorite spices to cook with these days. The proven health benefits are a great reason to use the spice, but I also love the punch of flavor it provides.
I believe turmeric has super powers we are just beginning to understand in the United States. It has been used in India for thousands of years as a medicinal herb. Check out this article to learn more about all the health benefits turmeric provides.
INGREDIENTS NEEDED TO MAKE INSTANT POT TUSCAN CHICKEN SOUP
- 1 lb Boneless Chicken Breast
- 1-2 Tbsp Olive Oil
- 1 small Onion diced
- 1/2 c Celery diced, about 3 stalks
- 1/2 c Carrots sliced, about 3 carrots
- 3 cloves Garlic minced
- 1 Tbsp Italian Seasoning
- 1/2 tsp Turmeric
- 1/2 tsp Pepper
- 1 tsp Salt
- 2 c Chicken Broth
- 1 Tbsp Red Wine Vinegar
- 1 14.5 oz Petite Diced Tomatoes
- 1 15.5 oz Chickpeas
- 1-2 c Fresh Spinach
HOW TO MAKE INSTANT POT TUSCAN CHICKEN SOUP
Add olive oil to the Instant Pot and set to the saute function.
Add onions, celery, carrots and spices and saute for 3-4 minutes. Next, add garlic and saute for one more minute.
Add broth to de-glaze the bottom of the pan.
Cancel saute function.
Add red wine vinegar, chickpeas and tomatoes to pot. Give everything a good stir.
Nestle chicken down into pot.
Set the steam release handle to the ‘sealing’ position, place the lid on the Instant Pot and cook on high pressure for 8 minutes.
Naturally release the pressure for 10 minutes.
Turn the knob to the venting position and release any additional steam. Be sure the steam is fully released before opening the pot.
Remove the chicken from the pot and shred or cut into small pieces.
Stir fresh spinach into the soup. Once it has wilted down add the chicken back into the pot.
Serve immediately.
WHAT DO YOU EAT WITH SOUP?
- A simple green salad is beautiful with this soup.
- Cornbread
- Crusty Italian Bread
- Saltine Crackers
INSTANT POT TUSCAN CHICKEN SOUP
Instant Pot Tuscan Chicken Soup
Ingredients
- 1 lb Boneless Chicken Breast
- 1-2 Tbsp Olive Oil
- 1 small Onion Diced
- 1/2 c Celery Diced About 3 stalks
- 1/2 c Carrots Diced About 3 carrots
- 1 Tbsp Italian Seasoning
- 1 tsp Turmeric
- 1/2 tsp Pepper
- 1 tsp Salt
- 3 cloves Garlic Diced
- 2 c Chicken Broth
- 1 Tbsp Red Wine Vinegar
- 1 14.5 oz Petite Diced Tomatoes
- 1 15.5 oz Chickpeas
- 1-2 c Fresh Spinach
Instructions
- Add olive oil to the pot and set Instant Pot to saute.
- Saute onions, celery, carrots, Italian seasoning, turmeric, salt and pepper for 3-4 minutes. Add garlic and saute for one more minutes.
- Add chicken broth to de-glaze the bottom of the pan.
- Cancel saute function.
- Add red wine vinegar, chickpeas and tomatoes to pot. Give everything a good stir.
- Nestle chicken down into pot.
- Set the steam release handle to the 'sealing' position, place the lid on the Instant Pot and cook on high pressure for 10 minutes.
- Naturally release the pressure for 10 minutes.
- Turn the knob to the venting position and release any additional steam. Be sure the steam is fully released before opening the pot.
- Remove the chicken from the pot and shred or cut into small pieces.
- Stir fresh spinach into the soup. Once it has wilted down add the check back into the pot.
- Serve with crusty bread.
