Instant Pot Tortellini Alfredo Food

INSTANT POT TORTELLINI ALFREDO

Steps:

• Add the butter to the Instant Pot and hit "Sauté" and "Adjust" so it's on the "More"/"High" setting and let the butter melt. Once it does, add the shallot and pancetta and let cook for about 2 minutes (don't let it get too browned)
• Add the water, nutmeg, pepper and garlic power and stir well. Then, add the tortellini and lightly pack it in so the liquid is covering most of it
• Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 4 minutes. When done, do a quick release
• Once you remove the lid, hit "Sauté" and "Adjust" so it's on the "More"/"High" setting and add in the box of frozen peas (they will quickly thaw and become hot within a minute due to the heat of the pasta and broth.) Stir gently and well (about 1 minute)
• Add the Parmesan, half & half (or heavy cream) and cream cheese and also stir gently and well until all of the cream cheese is mixed into the sauce (about 2-3 minutes). Hit "Keep Warm/Cancel" and let set for a few minutes so it cools slightly to proper eating temperature and it will begin to thicken
• Enjoy!

INSTANT POT TORTELLINI WITH BASIL AND PARMESAN

Steps:

• In a 6-Quart Instant Pot combine the stock, tomato paste, crushed tomatoes, red pepper flakes, garlic, salt, pepper, and oregano. Mix in tortellini.
• Secure the lid and place the vent in the sealing position. Set to "MANUAL" or "PRESSURE COOK" mode on "HIGH" pressure. Use the +/- button to adjust the cook time to 2 minutes.
• When the Instant Pot beeps and the countdown has finished (about 8 minutes to come to pressure and 2 minutes to cook) quick release the pressure by flipping the valve to venting position. Stand back as the steam releases. Once the pin drops and the lid unlocks, remove the lid and mix in the heavy cream and Parmesan cheese.
• Top with fresh basil and feel free to add some extra parm and/or cracked black pepper. Dive in while it's hot!

INSTANT POT TORTELLINI ALFREDO

Steps:

• Turn on the pot's sauté setting. Add the bacon and cook until about halfway done, stirring occasionally.
• Add the onion and cook a few minutes, until translucent.
• Add the garlic and stir.
• Stir in the broth, scraping the bottom of the pot to get up all of the browned bits (deglaze).
• Stir in the heavy cream, salt, pepper, and the tortellini.
• Place the chicken on top of the pasta.
• Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
• Cancel the sauté setting. Press the Pressure Cook/Manual button (or dial), then the +/- button (or dial) to select 4 minutes (3 minutes for a firmer tortellini).
• When the cook cycle ends, do a controlled Quick Release of the pressure (controlled QR is when you release the steam in short bursts so the force of the escaping pressure doesn't bring the sauce out with the steam. Keep doing short bursts until you are sure no sauce will spew out with the steam, then turn the knob fully).
• When the pin in the lid drops down, open the lid. Remove the chicken and gently shred or cube it, then add it back in.
• Add the cream cheese and stir gently and allow the cheese to melt.
• Add the spinach and gently stir. Let it start to wilt, then gently stir in the parmesan.
• Serve.

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

INSTANT POT TORTELLINI

Steps:

• Combine water and tortellini in the Instant Pot insert. Stir.
• Add marinara sauce, and stir to combine.
• Lock the lid into place and set the steam release handle (valve on top) to "Sealing". Press Manual>High Pressure>2 minutes.
• When the Instant Pot has finished cooking, it will beep and switch to "keep warm". Allow it to sit with the lid on for 1 minute and then do a manual release with the nozzle set to venting.
• Stir and serve.

INSTANT POT CHICKEN ALFREDO

Steps:

• Season chicken breasts with salt, pepper, and garlic powder. Preheat Instant-Pot to Sauté (normal) setting. When the Instant-Pot says it's hot, add oil then add chicken. Cook until golden all over, about 4 minutes per side. Remove from pot and set aside.
• Melt butter in bottom of Instant Pot and cook garlic until fragrant, 1 minute. Pour in cream and milk. Bring to a simmer and let thicken slightly, 2 to 3 minutes. Add chicken broth and dried basil, stirring to combine. Break noodles in half and place them in the pot, along with the chicken breasts.
• Lock lid and cook on high for 8 minutes. Let Instant Pot release steam naturally. Remove chicken and slice, and return to pot. Stir in Parmesan and parsley before serving.

INSTANT POT TORTELLINI ALFREDO

Steps:

• Turn n the saute setting on an Instant Pot and cook the chopped bacon until half-way done
• Add in the onion and garlic, and cook until transparent
• Stir in the broth, and make sure to scrape the bottom of the pot to get all the glazed bacon off the bottom {using a pan-save utensil of course}
• Add in the heavy cream, pepper and the tortellini. Then place the cubed chicken on top.
• Turn off the saute setting, place lid on the pot, and manually cook under pressure for 4 minutes
• When the cook time is complete feel free to use the quick release of the pressure and lift the lid when safe to do so.
• Add in the cream cheese and stir until well combined
• Add the spinach and stir for 1 minute until it wilts, then add the parmesan
• serve and enjoy!

SAUSAGE TORTELLINI - INSTANT POT RECIPE - (4.7/5)

Steps:

• Plug in pot and set to saute' function (or meat function if no saute'). Add oil and onions; cook/stir until softened. Add garlic and sliced sausage - cook/stir about a minute. Add remainder of ingredients except cheese. Don't stir. Set pot to high pressure for 5 minutes. Quick release. Stir and top with cheese. Let set for 5 minutes and serve.

INSTANT POT TORTELLINI ALLA PANNA

Steps:

• Mince garlic and onion finely.
• On saute setting in instant pot, cook the garlic, onion, and olive oil until onions are translucent.
• Add canned tomatoes and tomato sauce, as well as cheese, spices and tortellini. Pretty much just dump everything in the instant pot.
• Set the instant pot for 7 minutes. Natural release.
• Stir sauce and tortellini together well.
• Sprinkle parmesan cheese over the top and garnish with a fork.
• Party on!

INSTANT POT CHEESY TORTELLINI WITH CHICKEN AND BROCCOLI

Steps:

• Cut chicken breast into approximately 1 inch chunks.
• Set Instant Pot to Saute Less for 7 minutes and add a dab of margarine or butter to the pot.
• Add the chicken breast chunks to the pot.
• Leave the chicken to cook, stirring occasionally, until the Instant Pot turns off.
• The chicken will still be slightly pink.
• Add the chicken broth and water to the pot.
• Add the cheese tortellini to the pot and spread it out evenly.
• Add the cream of chicken soup, salt, pepper, garlic powder and onion powder to the pot.
• Do not stir!
• Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
• When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
• Remove the lid and stir the contents well.
• Add the broccoli florets to the pot and stir again.
• Leave the pasta to sit for a few minutes to allow the broccoli to cook.
• Then add the shredded mozzarella and cheddar blend and Parmesan cheese to the pot.
• Stir until the cheese is melted.
• Serve and enjoy!

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.

DUMP AND START INSTANT POT ALFREDO

Steps:

• Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
• Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I'd recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release.
• Let the noodles and sauce sit for a minute or so. THIS IS VERY IMPORTANT. Your cheese will not melt into the sauce if it doesn't cool for a minute or two.
• Gradually stir in the parmesan cheese.
• It's ready to eat, Enjoy!

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.

TORTELLINI ALFREDO WITH ITALIAN SAUSAGE

Steps:

• Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil, then the onion and garlic, and cook for 4 to 5 minutes, or until just softened. Add the sausage and cook for 12 to 15 minutes, or until no longer pink.
• Stir in the broth, tortellini, salt and pepper. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 6 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.
• Turn the pot to sauté mode on HIGH. Stir in the cream, cream cheese, Parmesan and spinach, until the spinach is wilted.

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!

INSTANT POT CREAMY SAUSAGE TORTELLINI

Steps:

• Add the olive oil to the inner instant pot, and spread evenly around bottom of pot
• Arrange the sausage slices evenly in pot, then layer tortellini on top
• Pour water around and over tortellini, then add marinara sauce over tortellini. DO NOT STIR
• Cover with lid, and turn vent to sealing position. Hit PRESSURE COOK for 3 minutes. Pot may take 10 minutes to reach pressure.
• After 3 minutes cook time, do a quick release when pot beeps. When pin drops, carefully remove lid, stir, then stir in cream and Parmesan cheese until blended. Sauce will thicken as it stands.

CROCK POT CREAMY CHICKEN ALFREDO TORTELLINI

Steps:

• Place the chicken breasts in a single layer into a crock pot. I used my favorite Crock Pot Casserole Slow Cooker.
• Pour half the jar of Alfredo sauce over the chicken in the crock pot.
• Cover the crock pot and cook on low for 4-5 hours or high for 3-4 hours. Cooking time will depend on the thickness of the chicken pieces. Occasionally check for done-ness.
• When the chicken is cooked through use two forks to shred the chicken into bite size pieces.
• Cook the tortellini following the directions on the package. I followed the microwave cooking directions and the tortellini was cooked perfectly.
• Add the cooked tortellini, remaining Alfredo sauce and cheese to the crock pot.
• Mix well and recover the crock pot. Allow the cheese to melt and the tortellini and Alfredo sauce to heat up and come to the same temperature.
• Serve with some fresh grated Parmesan cheese over each serving and salad and bread if desired.
• Makes 4-6 servings.

INSTANT POT TORTELLINI SOUP

Steps:

• Remove the sausage from the casings and set aside.
• Set the Instant Pot on SAUTE and keep it on NORMAL. Add olive oil and when the oil becomes hot gently release the ground sausage and brown them nicely.
• Once, the sausage is nicely browned add the chopped onion and garlic and saute for 1 minute.
• Next, pour the chicken stock, the water, add the diced tomatoes, tomato paste and all the seasonings. De-glaze the pot very well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
• Throw in the tortellinis and give everything a good stir. CANCEL the SAUTE.
• Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for just 2 minutes.
• When the cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the SEALING to the VENTING position.
• Open the pot. Turn off the Instant Pot.
• Add the heavy cream and the parmesan cheese and gently stir to fully incorporate them into the soup.
• Once the cream and the cheese is fully incorporated add the baby spinach and mix well.
• Wait for 1-2 minutes and than serve the creamy Tortellini Sausage Soup hot. The residual heat will wilt the spinach and the soup will taste amazing. Enjoy!

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 FETTUCCINE ALFREDO AND MEATBALLS

Steps:

• Press the Saute button and add olive oil into pot.
• Add in minced garlic and meatballs. Saute for just 2-3 minutes to brown a bit. Add in broken fettuccine noodles on top of meatballs.
• Pour Alfredo sauce and water on top of noodles. Be sure all the meatballs and noodles are covered.
• Cook on high pressure for 4 minutes, then, do a quick release and remove lid.
• Stir in Parmesan cheese and parsley.

INSTANT POT TORTELLINI ALFREDO

Steps:

• Turn on the pot's sauté setting. Add the bacon and cook until about halfway done, stirring occasionally.
• Add the onion and cook a few minutes, until translucent.
• Add the garlic and stir.
• Stir in the broth, scraping the bottom of the pot to get up all of the browned bits.
• Stir in the heavy cream, salt, pepper, and the tortellini.
• Place the chicken on top of the pasta.
• Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
• Cancel the sauté setting.
• When the cook cycle ends, do a controlled Quick Release of the pressure
• When the pin in the lid drops down, open the lid. Add the cream cheese and stir gently and allow the cheese to melt.
• Add the spinach and gently stir. Let it start to wilt, then gently stir in the parmesan.