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Instant Pot Creamy Chicken Tortellini Soup

A close-up of Instant Pot Creamy Chicken Tortellini Soup featuring tortellini, shredded chicken, spinach, and grated Parmesan cheese.
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Make a rich and creamy chicken tortellini soup quickly using your Instant Pot. This recipe uses the sauté function and pressure cooking for a fast, comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach (optional)

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, add the chicken pieces and cook until lightly browned on all sides, about 4 minutes. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant. Press Cancel.
  3. Return the chicken to the pot. Pour in the chicken broth. Stir in Italian seasoning, salt, and pepper.
  4. Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 5 minutes.
  5. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully move the valve to Venting to release any remaining pressure.
  6. Open the lid. Stir in the tortellini and cook on the Sauté (Low) setting until the tortellini is tender, about 3 to 5 minutes.
  7. Press Cancel. Stir in the heavy cream and Parmesan cheese until the cheese melts and the soup thickens slightly. Do not boil after adding cream.
  8. Stir in spinach, if using, until wilted. Serve immediately.

Notes

  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup during the final simmering stage (Step 6) until thickened.
  • Use frozen tortellini by adding 2 extra minutes to the pressure cooking time in Step 4.
  • Shred the cooked chicken before adding the cream and cheese for a more uniform texture.

Nutrition

Find it online: https://afripaket.com/instant-pot-creamy-chicken-tortellini-soup/