Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

To me, the best food isn't always the fanciest. Sometimes comfort food is what I need, and when that mood hits I make this instant pot cheese tortellini soup. Hearty and filling, this creamy chicken tortellini soup instant pot recipe makes enough to feed a family of 5 with leftovers, which is always a win in my book. We hope that you love this Instant Pot Chicken Tortellini Soup recipe.

Best of all, this is a one pot recipe! That means no big mess to clean when you are done cooking. Now we made this in a 8 qt pressure cooker, but don't worry if you don't have one at home.

The recipe will work just fine on the stove top. Just saute where the instructions say to do so, and when you get to the pressure cooking part turn your heat down to low, cover the pot, and let it cook for about a good half an hour. However you make it, it will be great. Now let's get cooking!

Instant Pot Cheese Tortellini Soup

Ingredients for the instant pot cheese tortellini soup

• 3 Tbsp extra virgin olive oil
• 1 medium sweet onion, diced
• 1/3 cup all purpose flour
• 2 tsp dry oregano
• 6 cloves of garlic, fine chop
• 2 Tbsp tomato paste
• 4 cups unsalted chicken stock
• 3 (14.5 oz) cans petite diced tomatoes
• 1 1/2 lbs boneless, skinless chicken thighs
• 1 lb boneless, skinless chicken breast
• 2 tsp kosher salt
• 1 Tbsp fresh cracked black pepper
• 6 cups packed fresh baby spinach, roughly chopped
• 1 cup Parmesan cheese
• 2 cup heavy cream
• 6 cups cheese tortellini (fresh or frozen)
• 1/4 cup fresh basil, rough chop

Directions for the instant pot cheese tortellini soup

Turn on the Instant Pot and set it to saute. Add the 3 Tbsp of extra virgin olive oil.

Next, add the chopped medium onion, garlic, dry oregano, and tomato paste. Saute until the onion begins to soften and turn translucent.

Once you onions are cooked, add the flour while stirring constantly. We  want to make sure that the flour doesn't burn or clump.

Now add the 3 cans of petite diced tomatoes and the unsalted chicken stock. Give everything a good stir to evenly distribute the ingredients.

Add the all of the chicken and shut off the saute function on the pressure cooker.

Place the top on the instant pot and set it to pressure cook for 12 minutes. Go enjoy a beverage while the pot does it's thing.

When the 12 minutes are up, go ahead and release the pressure from the pot.

Pull out the chicken and shred it into large chunks. Turn the instant pot back on to the saute setting.

Add the cream, salt, and pepper. Give everything a good stir and let the soup come to a simmer.

Once simmering, add the spinach.

Next up add the Parmesan cheese. Be sure to give the soup a stir to evenly incorporate the cheese.

Add the chicken back into the pot.

Finally, add the tortellini and basil. Stir everything together and cook until the tortellini are done.

Go grab a bowl and ladle.  Now give yourself a hearty portion of this creamy chicken tortellini soup instant pot soup and enjoy! Congratulations….you just made an awesome one pot dinner!

Let us know what you think in the comments, and if you are looking for more pressure cooker inspiration, check out our Hungarian Goulash. Happy Eating!

Print Recipe

Instant Pot Chicken Tortellini Soup

Ingredients:

• 3 Tbsp extra virgin olive oil
• 1 medium sweet onion, diced
• 1/3 cup all purpose flour
• 2 tsp dry oregano
• 6 cloves of garlic, fine chop
• 2 Tbsp tomato paste
• 4 cups unsalted chicken stock
• 3 (14.5 oz) cans petite diced tomatoes
• 1 1/2 lbs boneless, skinless chicken thighs
• 1 lb boneless, skinless chicken breast
• 2 tsp kosher salt
• 1 Tbsp fresh cracked black pepper
• 6 cups packed fresh baby spinach, roughly chopped
• 1 cup Parmesan cheese
• 2 cup heavy cream
• 6 cups cheese tortellini (fresh or frozen)
• 1/4 cup fresh basil, rough chop

 

Directions:

Turn on the Instant Pot and set it to saute. Add the 3 Tbsp of extra virgin olive oil. Next, add the chopped medium onion, garlic, dry oregano, and tomato paste. Saute until the onion begins to soften and turn translucent.

Once you onions are cooked, add the flour while stirring constantly. We  want to make sure that the flour doesn't burn or clump.

Now add the 3 cans of petite diced tomatoes and the unsalted chicken stock. Give everything a good stir to evenly distribute the ingredients.

Add the all of the chicken and shut off the saute function on the pressure cooker. Place the top on the instant pot and set it to pressure cook for 12 minutes. Go enjoy a beverage while the pot does it's thing.

When the 12 minutes are up, go ahead and release the pressure from the pot. Pull out the chicken and shred it into large chunks. Turn the instant pot back on to the saute setting.

Add the cream, salt, and pepper. Give everything a good stir and let the soup come to a simmer. Once simmering, add the spinach. Next up add the Parmesan cheese. Be sure to give the soup a stir to evenly incorporate the cheese. Add the chicken back into the pot.

Finally, add the tortellini and basil. Stir everything together and cook until the tortellini are done.

Go grab a bowl and ladle.  Now give yourself a hearty portion of soup and enjoy! Congratulations….you just made an awesome one pot dinner! Let us know what you think in the comments, and if you are looking for more pressure cooker inspiration, check out our Hungarian Goulash. Happy Eating!