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Instant Pot Chicken Tortellini Soup
Instant Pot Chicken Tortellini Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Cozy up with a hearty Instant Pot chicken tortellini soup, ready in just an hour.
Ingredients:
  • 1 tablespoon salted butter
  • 0.5 pound cubed boneless, skinless chicken breast
  • 0.5 cup chopped onion
  • 0.5 cup chopped carrots
  • 2 cloves minced garlic
  • 1 cup chicken broth
  • 0.5 (8 ounce) package refrigerated cheese tortellini
  • 1 tablespoon chicken broth
  • 1 tablespoon all-purpose flour
  • 0.75 cup fat-free half-and-half
  • 0.75 cup chopped fresh spinach
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon garlic salt
  • 0.25 teaspoon black pepper
Instructions:
  • Preheat a multi-functional pressure cooker (such as Instant Pot) using the Saute function. Melt butter, then add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, about 8 to 10 minutes. Cancel the Saute function.
  • Pour in the tantalizing 1 cup of chicken broth and delicately place the chicken and vegetables on one side of the pot. Arrange the tantalizing tortellini in a single layer on the other side. Secure the lid in place, choosing high pressure as per the manufacturer's guidance, and set the timer for 7 minutes. Patience is key; allow 10 to 15 minutes for the pressure to build to perfection.
  • Follow the manufacturer's instructions to naturally release pressure for 15 minutes, then use the quick-release method to release any remaining pressure. Finally, unlock and remove the lid.
  • Combine 1 tablespoon of chicken broth and flour in a microwave-safe bowl, then mix in half-and-half. Microwave in 20-second intervals until thickened (1 to 2 minutes). Transfer the flour mixture to a pot, then add spinach, thyme, garlic salt, and pepper. Stir until spinach wilts. Serve hot.

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