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Instant Pot Chicken Italian Soup with Artichokes
23 min prep time
40 min cook time
10servings
Recipe by
Nancy S. Hughes
How to Make 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.
23 min prep time
40 min cook time
10servings
1 2/3 cups
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Step-By-Step Instructions:
- 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.
Nutrition facts
10 Servings
-
Serving Size
1 2/3 cups
- Amount per serving Calories 200
-
Total Fat
6g
- Saturated Fat 1g
- Cholesterol 25mg
- Sodium 480mg
-
Total Carbohydrate
23g
- Dietary Fiber 6g
- Total Sugars 9g
- Protein 17g
- Potassium 900mg
- Phosphorous 225mg
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
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