Creamy Tortellini and Chicken Soup
Servings Prep Time
6 – 8 servings 0minutes
Cook Time
30minutes
Servings Prep Time
6 – 8 servings 0minutes
Cook Time
30minutes
Ingredients
Pot Mixture:
  • 2tsp olive oil
  • 1 yellow onionfinely diced
  • 2cloves of garlicminced
  • 4cups chicken brothwarmed
  • 1 1/2lbs bonelessskinless chicken thighs
  • 29oz petite diced tomatoesundrained 2 cans 14.5 ounce
  • 2tbsp tomato paste
  • 1tbsp dried basil
  • 1/2tsp salt
  • 1/2tsp pepper
To Finish:
  • 1lb cheese tortellini (about 4 cupscan be fresh or frozen)
  • 3cups fresh spinachcut into ribbons, or kale
  • 1/2cup grated parmesan cheese
  • 1cup half and halfwarmed
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. 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.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add remaining Pot Mixture ingredients and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the chicken from the pot to a cutting board and chop into bite-sized pieces.
  9. Turn the pot off by selecting CANCEL, then select the SAUTE function.
  10. Return the chicken to the pot and add remaining ingredients. Cook and stir until tortellini is heated through.
  11. Serve warm.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.