Name: Instant Pot Chicken Tortellini Soup
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Salted butter - 1 tablespoon; Cubed boneless, skinless chicken breast - ½ pound; Chopped onion - ½ cup; Chopped carrots - ½ cup; Minced garlic - 2 cloves; Chicken broth - 1 cup; Refrigerated cheese tortellini - ½ (8 ounce) package; Chicken broth - 1 tablespoon; All-purpose flour - 1 tablespoon; Fat-free half-and-half - ¾ cup; Chopped fresh spinach - ¾ cup; Dried thyme - ½ teaspoon; Garlic salt - ½ teaspoon; Black pepper - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Tortellini Soup

1. Salted butter - 1 tablespoon

2. Cubed boneless, skinless chicken breast - ½ pound

3. Chopped onion - ½ cup

4. Chopped carrots - ½ cup

5. Minced garlic - 2 cloves

6. Chicken broth - 1 cup

7. Refrigerated cheese tortellini - ½ (8 ounce) package

8. Chicken broth - 1 tablespoon

9. All-purpose flour - 1 tablespoon

10. Fat-free half-and-half - ¾ cup

11. Chopped fresh spinach - ¾ cup

12. Dried thyme - ½ teaspoon

13. Garlic salt - ½ teaspoon

14. Black pepper - ¼ teaspoon

How to cook deliciously - Instant Pot Chicken Tortellini Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.