When you make this Creamy Tuscan Soup in the Instant Pot, you get a warm, nourishing bowl that’s perfect for busy days. This version is vegetable-rich, simple to prepare, and full of comforting flavor.
Recipe | Three Easy Steps | Is It Gluten Free?
Ingredients for Creamy Tuscan Soup
This soup is packed with vegetables and simple pantry ingredients. Here are the main components you’ll need:
- Onion, chopped
- Celery, chopped
- Carrots, chopped
- Garlic, minced
- Potatoes (optional), diced
- Boneless, skinless chicken breast, cut into bite-size pieces
- Olive oil
- Chicken stock
- Canned diced tomatoes
- White wine (optional)
- Half-and-half or cream (added after pressure cooking)
- Baby spinach, chopped
- Seasonings: oregano, salt, black pepper, and a sprinkle seasoning like Braggs (optional)
If fresh chicken breast isn’t available, individually frozen pieces that are thawed in the refrigerator work fine. The texture and flavor are essentially the same once cooked; just cut into bite-sized pieces before adding to the pot.
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Three Easy Steps
This Instant Pot soup comes together in three straightforward stages: sauté, pressure-cook, then finish with dairy and greens.
1) Sauté the aromatics: Use Saute mode on the Instant Pot to soften the chopped onion, celery, carrots and garlic in olive oil. Stir frequently and cook until the onions are fragrant, about 3 minutes. Keep an eye on the pot—Saute gets hot quickly.
2) Add the main ingredients: Cancel Saute, then add the chicken pieces, chicken stock, diced tomatoes, and white wine. Check the lid and sealing ring, place the lid on the pot, set the vent to sealing, and cook on Manual/High for 10 minutes. Allow a natural release to help the chicken stay tender; the total cook time, including pressurizing and release, will be around 30 minutes.
3) Finish off the soup: After releasing pressure, add the half-and-half (or cream) and the chopped baby spinach. Stir gently to combine, then let the soup rest with the lid on (while the Instant Pot is off) for about 10 minutes so the spinach wilts and the flavors meld. This keeps the dairy from boiling during pressure cooking and prevents boilovers.
Add the Cream After Pressurizing
Always add dairy after pressure cooking. Cream or half-and-half can scorch or create boilovers when cooked under pressure. Stir the dairy in after the pot has depressurized to keep the texture smooth and avoid separation.
Add the Spinach
Stir in the chopped baby spinach at the end and let it steam in the hot soup rather than pressure-cooking it. This preserves its bright color and tender texture instead of turning it dark and stringy.
Simply add the spinach, stir until it’s wilted to your liking, and allow the pot to rest for a few minutes before serving.
Is It Gluten Free?
Yes. This Tuscan Chicken Soup is gluten free as written. It uses cream to thicken the broth instead of flour or other gluten-containing thickeners. Always double-check canned goods and seasonings if you have strict gluten sensitivity, since formulations can vary by brand.
More Instant Pot Recipes
The Instant Pot speeds up many comforting meals and reduces active hands-on time. Try other pressure-cooker recipes to expand your weekly menu or adapt ingredients based on what you have on hand.
- Mexican Picadillo (Instant Pot)
- Steak and Mushroom Soup (Instant Pot)
- Beef Pizzaiola / Italian Pot Roast (Instant Pot)
- Chicken and Dumplings (Instant Pot)
Recipe
Creamy Tuscan Soup – Instant Pot
A comforting, vegetable-forward Tuscan chicken soup made quickly in the Instant Pot. Cream is added after pressure cooking and baby spinach is stirred in at the end for a bright finish.
Prep Time: 10 minutes | Cook Time: 40 minutes | Resting Time: 10 minutes | Total: 1 hour
Servings: 8 | Calories: 175 kcal per serving
Author: Christian Guzman
Equipment
- 6-quart Instant Pot (or similar electric pressure cooker)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 5 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon seasoning (such as a sprinkle seasoning)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound chicken breast, boneless and skinless, cut into bite-size pieces
- 2 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 1/2 cup white wine (optional)
- 1/2 cup half-and-half
- 1 1/2 cups baby spinach, fresh and chopped
Instructions
- Chop the vegetables and mince the garlic. Cut the chicken into bite-sized pieces.
- Press Saute on the Instant Pot. Add olive oil and sauté onion, celery, carrots and garlic. Add oregano, seasoning, salt and pepper and cook, stirring, until fragrant, about 3 minutes. Press Cancel to stop Saute.
- Add the chicken pieces, chicken stock, diced tomatoes and white wine. Stir to combine. Secure the lid, set the vent to Sealing, and cook on Manual/High for 10 minutes. Allow a natural release.
- When the pressure is released, open the lid and add the half-and-half and chopped spinach. Stir gently, then replace the lid and let the pot sit (turned off) for about 10 minutes so the spinach wilts and the soup finishes melding.
- Adjust seasoning to taste. Serve warm with grated Parmesan, chopped green onion, a dollop of sour cream, or crackers if desired.
Notes
Garnish suggestions: chopped green onion, grated Parmesan, sour cream, or crackers. If you have specific dietary needs, verify labels on canned goods and seasonings. This recipe yields eight servings.
Nutrition (per serving)
Calories: 175 | Fat: 8g (12% DV) | Sodium: 540mg (23% DV)
Carbohydrates: 9g (3% DV) | Fiber: 2g (8% DV) | Sugar: 4g
Protein: 15g (30% DV)
*Percent Daily Values are based on a 2000 calorie diet.
Copyright: © 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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