Instant Pot Tuscan Chicken Soup
Instant Pot 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.
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 releasto 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.
For frozen vegetables we used a mixture of cubed potatoes, sprouts, peas and cauliflower.
Please read my original Instant Pot Tuscan Chicken recipe as it gives some good insights into food swaps when making Tuscan chicken in the Instant Pot.
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.
We recommend that if you don’t have your own homemade stock that you use this chicken bone broth.
Calories: 281kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 212mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6400IU | Vitamin C: 22.4mg | Calcium: 155mg | Iron: 3.8mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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