Instant Pot Chicken Italian Soup with Artichokes
April 2, 2025
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
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
25mg
8% -
Sodium
480mg
21% -
Total Carbohydrate
23g
8%-
Dietary Fiber
6g
21% -
Total Sugars
9g
-
Dietary Fiber
-
Protein
17g
-
Potassium
900mg
19%
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