Instant Pot Chicken Italian Soup with Artichokes

Instant Pot Chicken Italian Soup with Artichokes
Recipe Credit: .
Summary

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
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 2/3 cups
  • Amount per serving Calories 200

  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 480mg
  • Total Carbohydrate 23g
    • Dietary Fiber 6g
    • Total Sugars 9g
  • Protein 17g
  • Potassium 900mg
  • Phosphorus 230mg

Choices/Exchanges: 1/2 Starch, 3 Nonstarchy vegetable, 1 Lean protein, 1 Fat

Ingredients

Ingredients

  • olive oil (divided use)
    3 tbsp
  • chopped onion
    2 cup
  • garlic (minced)
    3 clove
  • boneless, skinless chicken breasts
    1 lbs
  • green cabbage (chopped)
    8 oz
  • no-salt-added stewed tomatoes
    2 (14.5-oz) cans
  • zucchini (chopped)
    1 lb
  • sliced mushrooms
    1 (8-oz) package
  • quartered artichoke hearts
    1 (14-oz) can
  • low sodium chicken broth
    1 (32-oz) carton
  • dried basil
    1 tbsp
  • red wine vinegar
    3 tbsp
  • bay leaves
    3
  • crushed red pepper flakes
    1/4 tsp
  • spinach
    1 (10-oz) package
  • no-salt-added cannellini beans
    1 (15-oz) can
  • salt
    1 1/4 tsp
Directions

Directions

  1. 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.

  2. 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.

  3. 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.

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