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