Instant Pot Chicken Tortellini Soup
User Reviews
5
Instant Pot Chicken Tortellini Soup
Description
This recipe starts by sautéing onion and celery in olive oil directly in the Instant Pot, followed by adding carrots, garlic, Italian seasoning, chicken, chicken broth, and water. The pressure cooking gathers the flavors quickly and cooks the chicken thoroughly. After cooking, the chicken is removed to be shredded, allowing tortellini and optional cream to be added and finished under sauté mode. Returning the shredded chicken to the pot combines all components well.
The soup balances the savory broth, tender vegetables, and rich tortellini filled with cheese. The option to add heavy cream enriches the broth, creating a velvety texture that complements the lean chicken. The seasoning with salt and pepper customizes the final flavor, with optional fresh parsley for a herbal note.
This Instant Pot recipe simplifies a classic chicken tortellini soup, making it practical for weeknight meals while delivering warmth and satisfaction.
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion chopped
- 3 ticks celery chopped
- 3 medium carrot peeled & sliced
- 3 cloves garlic minced
- 3 dashes Italian seasoning
- 3 large chicken breast or use 6 thighs
- 4 cups chicken broth or stock
- 2 cups water
- 2 generous cups cheese tortellini refrigerated
- 1/2 cup heavy cream or to taste, optional
- salt to taste
- black pepper to taste
Instructions
- Prep your ingredients.
- Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally.
- Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on "sealing". Cook on high pressure for 8 minutes.
- Once the countdown has completed, let the pressure release naturally for 5 minutes, then quick release the remaining pressure. Take the lid off the pressure cooker.
- Press the "sauté" button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).
Notes
- This recipe is designed for use with a 6-quart Instant Pot.
- Inactive time includes the time needed for the Instant Pot to reach pressure and release it after cooking.
- Nutritional information is approximate due to variation in ingredients and should not be considered exact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 86mg | 29% |
| Sodium | 900mg | 38% |
| Potassium | 724mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5228IU | 105% |
| Vitamin C | 16mg | 18% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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