Instant Pot Chicken Italian Soup with Artichokes
This soup is loaded with a variety of vegetables, making a hearty and nutritious choice. A big batch comes together easily in the Instant Pot. Freeze some for later in individual servings for a quick grab-and-go lunch.
-
- Prep time
- 23 min
-
- Cook time
- 40 min
-
- Servings
- 10 Servings
-
- Serving size
-
1 2/3 cups
Ingredients
-
olive oil (divided use)
- 3 tbsp
- 3 tbsp
-
-
chopped onion
- 2 cup
- 2 cup
-
-
garlic (minced)
- 3 clove
- 3 clove
-
-
boneless, skinless chicken breasts
- 1 lbs
- 454 g
-
-
green cabbage (chopped)
- 8 oz
- 227 g
-
-
no-salt-added stewed tomatoes
- 2 (14.5-oz) cans
- 2 (14.5-oz) cans
-
-
zucchini (chopped)
- 1 lb
- 1 lb
-
-
sliced mushrooms
- 1 (8-oz) package
- 1 (8-oz) package
-
-
quartered artichoke hearts
- 1 (14-oz) can
- 1 (14-oz) can
-
-
low sodium chicken broth
- 1 (32-oz) carton
- 1 (32-oz) carton
-
-
dried basil
- 1 tbsp
- 1 tbsp
-
-
red wine vinegar
- 3 tbsp
- 3 tbsp
-
-
bay leaves
- 3
- 3
-
-
crushed red pepper flakes
- 1/4 tsp
- 1/4 tsp
-
-
spinach
- 1 (10-oz) package
- 1 (10-oz) package
-
-
no-salt-added cannellini beans
- 1 (15-oz) can
- 1 (15-oz) can
-
-
salt
- 1 1/4 tsp
- 1 1/4 tsp
-
Directions
-
Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add 1 Tbsp. of the oil. Add the onions and cook 4 minutes or until translucent. Stir in the garlic and cook 30 seconds, stirring constantly. Stir in the chicken, cabbage, zucchini, mushrooms, tomatoes, artichoke hearts, 2 cups of the broth, basil, vinegar, bay leaves, and pepper flakes.
-
Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 10 minutes. Use a natural release for 10 minutes followed by a quick pressure release.
-
When the valve drops, carefully remove the lid. Stir in half of the spinach until just wilted, stir in the remaining spinach, beans, 2 cups broth, 2 Tbsp. oil, and the salt.