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Instant Pot Tuscan Chicken Soup
Instant Pot Tuscan Chicken Soup is full of tender chicken, fresh vegetables and chickpeas in a rich flavorful broth. It's not only healthy, but quick, easy and it's gluten free.
Course
Dinner, Soup
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Author
Jill Machovsky
Ingredients
▢
1
lb
Boneless Chicken Breast
▢
1-2
Tbsp
Olive Oil
▢
1
small
Onion Diced
▢
½
c
Celery Diced
About 3 stalks
▢
½
c
Carrots Diced
About 3 carrots
▢
1
Tbsp
Italian Seasoning
▢
1
tsp
Turmeric
▢
½
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.
Notes
Store leftover soup in an airtight container in the fridge for up to four days.
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Nutrition
Serving:
1
c