Instant Pot Creamy Tuscan Chicken Soup
Cozy, comforting instant pot creamy tuscan chicken soup that is sure to warm your soul on a chilly night! The best kind of comfort food in a bowl.
- 2 tablespoons unsalted butter
- 2 handfuls baby spinach
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
Heat instant pot to saute. When hot, add group-1 ingredients and saute for 2-3 minutes.
Press cancel, add group-2 ingredients, give a good stir, close and lock lid (making sure the valve is set to seal). Let cook for 6 minutes on manual (or pressure cook) and then let it be for about 10 to 15 minutes on warm mode.
Release pressure, open lid, transfer only chicken on to a plate. Set Instant pot to saute and let soup come back to a boil. In the mean time shred chicken (discard bones if using chicken thighs with bones).
Once it comes to a boil, add all group-3 ingredients and shredded chicken (along with any accumulated juices). Let boil for 1-2 minutes, until spinach wilts.
Take off heat and let soup stand for a few minutes before serving. Ladle into bowls or let cool and pack in mason jars for later use. (Soup will thicken lightly as it cools)