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.
Servings 6
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: 1c