Risotto with Lemon and Shrimp
Creamy Tortellini and Chicken Soup
| By : |
| Prep Time | 0 minutes |
| Cook Time | 30 minutes |
| Servings |
6 - 8 servings
|
Ingredients
Pot Mixture:
- 2 tsp olive oil
- 1 yellow onion finely diced
- 2 cloves of garlic minced
- 4 cups chicken broth warmed
- 1 1/2 lbs boneless skinless chicken thighs
- 29 oz petite diced tomatoes undrained
2 cans 14.5 ounce - 2 tbsp tomato paste
- 1 tbsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
To Finish:
- 1 lb cheese tortellini (about 4 cups can be fresh or frozen)
- 3 cups fresh spinach cut into ribbons, or kale
- 1/2 cup grated parmesan cheese
- 1 cup half and half warmed
Ingredients
Pot Mixture:
To Finish:
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add remaining Pot Mixture ingredients and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the chicken from the pot to a cutting board and chop into bite-sized pieces.
- Turn the pot off by selecting CANCEL, then select the SAUTE function.
- Return the chicken to the pot and add remaining ingredients. Cook and stir until tortellini is heated through.
- Serve warm.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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