Instant Pot Tuscan Chicken Soup

Cooking Up Memories
by Cooking Up Memories
6 servings
30 min

Instant Pot Tuscan Chicken Soup is hearty, delicious and ready in just 30 minutes. If you’re craving a simple soup recipe that will warm your heart and your stomach, this soup is just what you need. It’s full of tender chicken, celery, onion, carrots and fresh spinach in a turmeric flavored broth.

Do you love your Instant Pot like I do? Make this Instant Pot Pulled Pork recipe. Use the pork to make sandwiches, tacos or BBQ Pulled Pork Pizza.


The turmeric in this recipe creates a vibrant color to the soup. It’s hands down one of my favorite spices to cook with these days. The proven health benefits are a great reason to use the spice, but I also love the punch of flavor it provides.

I believe turmeric has super powers we are just beginning to understand in the United States. It has been used in India for thousands of years as a medicinal herb. Check out this article to learn more about all the health benefits turmeric provides.

Instant Pot Tuscan Chicken Soup
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

  • 1 lb Boneless Chicken Breast
  • 1-2 Tbsp Olive Oil
  • 1 small Onion Diced
  • 1/2 c Celery Diced About 3 stalks
  • 1/2 c Carrots Diced About 3 carrots
  • 1 Tbsp Italian Seasoning
  • 1 tsp Turmeric
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 3 cloves Garlic Diced
  • 1 Tbsp Red Wine Vinegar
  • 1 14.5 oz Petite Diced Tomatoes
  • 1 15.5 oz Chickpeas
  • 1-2 c Fresh Spinach
  • 2 c Chicken Broth

Add olive oil to the pot and set Instant Pot to saute.
Saute onions, celery, carrots, Italian seasoning, turmeric, salt and pepper for 3-4 minutes. Add garlic and saute for one more minutes.
Add chicken broth to de-glaze the bottom of the pan.
Cancel saute function.
Add red wine vinegar, chickpeas and tomatoes to pot. Give everything a good stir.
Nestle chicken down into pot.
Set the steam release handle to the 'sealing' position, place the lid on the Instant Pot and cook on high pressure for 10 minutes.
Naturally release the pressure for 10 minutes.
Turn the knob to the venting position and release any additional steam. Be sure the steam is fully released before opening the pot.
Remove the chicken from the pot and shred or cut into small pieces.
Stir fresh spinach into the soup. Once it has wilted down add the check back into the pot.
Serve with crusty bread.
  • Store leftover soup in an airtight container in the fridge for up to four days.
Cooking Up Memories
Want more details about this and other recipes? Check out more here!
  • Brenda Dunigan Brenda Dunigan on Feb 11, 2021

    Well, I printed out the recipe but in the ingredients list there was no chicken broth listed. Also no instructions on when to add the chicken broth. Fortunately. I knew there wasn't enough liquid to make this recipe so I looked it up online again and got all I needed. Good recioe!

  • Benjamin Reynolds Benjamin Reynolds on Jan 29, 2023

    Can you make in a slow cooker? I do not have an instant pot.

    • Yes, I prepared stove top, no instant pot, and didn't have time for a crock pot. If you start with a "cooked" chicken breast shredded with forks, all you are doing is heating up the ingredients. However it is best left overnight and consumed the next day. Which is what the instant pot does, speed up the process. Which is what a crock pot will do too if left to steep for hours. An instant pot is a modern day version of an old fashioned pressure cooker.