Instant Pot Chicken Tortellini Soup Food

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INSTANT POT® CHICKEN TORTELLINI SOUP



Instant Pot® Chicken Tortellini Soup image

This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.

Provided by thedailygourmet

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 1h5m

Yield 3

Number Of Ingredients 14

1 tablespoon salted butter
½ pound cubed boneless, skinless chicken breast
½ cup chopped onion
½ cup chopped carrots
2 cloves minced garlic
1 cup chicken broth
½ (8 ounce) package refrigerated cheese tortellini
1 tablespoon chicken broth
1 tablespoon all-purpose flour
¾ cup fat-free half-and-half
¾ cup chopped fresh spinach
½ teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon black pepper

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.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 31 g, Cholesterol 70.5 mg, Fat 9.9 g, Fiber 2.5 g, Protein 23.1 g, SaturatedFat 5 g, Sodium 1021.7 mg, Sugar 6.6 g

INSTANT POT CREAMY TORTELLINI SOUP RECIPE



Instant Pot Creamy Tortellini Soup Recipe image

A deliciously creamy chicken soup recipe that will make you fall in love with soup. Instant Pot creamy tortellini soup is wonderfully seasoned with robust Italian flavors and filled with chicken and tortellini.

Provided by Kristen Hills

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 Tablespoon olive oil
1 medium yellow onion (diced)
1½ pounds boneless, skinless chicken breasts (cut into bite size pieces)
2 garlic cloves (minced)
1 Tablespoon dried basil
2 Tablespoons tomato paste
4 cups chicken broth
29 ounces petite diced tomatoes with juices (2 (14.5 oz) cans)
4 cups frozen cheese tortellini (( or you can use fresh ))
½ teaspoon salt
½ teaspoon pepper
3 cups packed spinach (( you can use Kale if you prefer ))
1 cup half and half cream (warmed)
½ cup parmesan cheese

Steps:

  • Push the SAUTE button on the Instant Pot.
  • Heat the oil in the bottom of the pot. Add in the diced onion and chicken and stir for a couple of minutes.
  • Add in the garlic and stir until the onions are translucent and the chicken starts to cook.
  • Now, add in the dried basil, tomato paste, chicken broth, petite diced tomatoes (with the juice), cheese tortellini, salt, and pepper.
  • Give a quick stir. Cover the Instant Pot and secure the lid. Make sure the valve is set to SEALING.
  • Press the MANUAL or PRESSURE COOK button and set the timer to 15 minutes.
  • Once the timer beeps let out the pressure by gently moving the valve to VENTING.
  • Stir in the spinach, Parmesan cheese, and half and half.
  • Turn the IP to saute to heat everything through.
  • Ladle the soup into bowls and serve.

Nutrition Facts : Calories 505 kcal, Carbohydrate 43 g, Protein 42 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1607 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

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