Instant Pot Chicken Alfredo Tortellini Soup Food

INSTANT POT CHICKEN ALFREDO TORTELLINI SOUP

Steps:

• Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around. Add in the onion and saute for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the chicken broth.
• Add in the carrots, celery, salt, pepper and chicken. Turn off the saute setting.
• Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for thawed chicken or 12 minutes for frozen chicken on high pressure. When the time is up let the pot sit for 5 minutes (display will read L0:05) and then move the valve to venting.
• Remove the chicken and place on a cutting board. Shred or cut the chicken into pieces. Add the chicken back into the pot.
• Warm the half and half (I just do this in the microwave for 1 minute). Whisk the flour a tablespoon at a time into the half and half until it is a smooth mixture. Pour the mixture into the Instant Pot. Turn the Instant Pot to the saute setting. The soup will thicken up fairly quickly.
• Stir in the tortellini. The frozen tortellini only take about 2 minutes to cook.
• Stir in the parmesan and kale.
• Salt and pepper to taste. Ladle into bowls and serve.

INSTANT POT® CHICKEN TORTELLINI SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
• Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
• Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

INSTANT POT CHICKEN ALFREDO TORTELLINI SOUP

Steps:

• Melt the butter in the Instant Pot using the SAUTE setting. Add garlic and cook for a minute. Switch off the saute setting.
• Add chicken or vegetable stock, raw chicken breasts, ground nutmeg if using, salt, and pepper.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid, and take the chicken out and dice or shred it into pieces then set aside.
• On the Instant Pot choose the SAUTE-low setting, and add in the tortellini and let the soup simmer until the tortellini float to the top (the recommended cooking time is usually written on the package). Switch off the saute setting.
• Stir in the heavy cream, parmesan cheese, and cornstarch slurry to thicken the soup.
• Stir in the spinach, and chicken. Give the spinach a few minutes to wilt, and the soup is ready to be served!