Instant Pot Creamy Chicken Tortellini Food

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 CREAMY BASIL CHICKEN AND TORTELLINI

Steps:

• Add chicken, tomatoes, garlic, Italian seasoning, salt, pepper, and chicken broth to the Instant Pot.
• Cover and secure the lid, make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes (fresh chicken) or 12 minutes (frozen chicken).
• Let the pressure release naturally for 10 minutes, then move the valve to venting to remove any remaining pressure.
• Use a fork to place the chicken on a cutting board. Set aside.
• Add the tortellini to the pot. Put the lid on the pot and move valve to sealing. Set the manual/pressure cook button to 0 (zero) minutes. While the pot cooks the tortellini, cut the chicken into bite size pieces.
• When the timer beeps perform a quick release by moving the valve to venting. Remove the lid.
• Add the cut up chicken into the pot. Stir in the half and half, parmesan cheese and basil. Salt and pepper to taste. Add in cherry tomatoes, if desired.
• Serve and enjoy.

INSTANT POT CREAMY CHICKEN TORTELLINI

Steps:

• Press SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and cubed chicken pieces, and cook until no longer pink, stirring frequently
• Add the sea salt, granulated garlic, pepper and Italian seasoning, and stir until well coated, then hit CANCEL
• Pour uncooked tortellini over chicken, then pour water or broth over and around tortellini, and press down lightly with spatula
• Place lid on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 4 minutes in the 6 quart. For the 8 quart, cook for 3 minutes. Pot will take a few minutes to reach pressure, then begin counting down and cook
• When pot beeps, do a quick or gradual quick release. When pin drops, carefully open lid, and stir well
• Pour in heavy cream, and sun dried tomatoes, and stir well. Then, stir in Parmesan cheese, and mix until mixture thickens and is creamy. Sauce will thicken as pasta cools
• Stir in spinach, and serve immediately. Top with additional cheese, if desired

ONE-POT CREAMY CHICKEN TORTELLINI

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
• Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
• Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.

INSTANT POT® CHICKEN FLORENTINE PASTA

Steps:

• Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
• Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
• Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.