Pressure Cooker Tuscan Chicken Soup
Pressure Cooker Tuscan Chicken Soup is a creamy Italian chicken soup made with Tuscan chicken staples and loaded with leftovers. Got some Tuscan Chicken for lunch to use up, then cook our Instant Pot Tuscan Chicken Soup for dinner.
Pressure Cooker Tuscan Chicken Soup
Servings: 4
Calories: 288kcal
Equipment
- Electric Pressure Cooker
- Hand Blender
Ingredients
- Leftover Tuscan Chicken Stew
- 120 ml /0.5 Cup Dry White Wine
- 240 ml /1 Cup Chicken Stock
- 200 g /7oz Fresh Spinach
- 115 g /4oz Cherry Tomatoes halved
- 115 g /4oz Frozen Vegetables
- 120 ml /0.5 Cups Whole Milk
- 3 Tbsp Mascarpone
- 1 Tbsp Soft Cheese/Cream Cheese
- 2 Tbsp Mixed Herbs/Italian Seasoning
- Salt & Pepper
Instructions
- Place into the Instant Pot inner pot, your leftover Tuscan Chicken Stew, frozen vegetables, chicken stock and white wine.
- Place the lid on the Instant Pot Pressure Cooker, set the valve to sealing and cook for 1 minute on manual. When it beeps use QPR (quick pressure release) to manually release pressure.
- Place the soup on sauté and add in the rest of the ingredients, stirring it well so that it doesn’t burn and so that the spinach has a chance to cook.
- Serve it when the spinach has reduced in size and the tomatoes have popped.
Notes
For frozen vegetables we used a mixture of cubed potatoes, sprouts, peas and cauliflower.
I recommend using Mascarpone as it gives it a wonderful creamy soup base and makes it taste like you have spent hours prepping the Tuscan chicken soup.
Nutrition
Calories: 288kcal | Carbohydrates: 14g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 77mg | Sodium: 593mg | Potassium: 533mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6454IU | Vitamin C: 24mg | Calcium: 170mg | Iron: 4mg
