Imagine a soup so creamy, so comforting, that it feels like a warm hug on a chilly day - that's exactly what this Instant Pot Chicken Tortellini Soup promises! In just 30 minutes, you'll transform simple ingredients into a restaurant-worthy meal that will have your family begging for seconds. Whether you're a busy professional, a home cook looking for a quick dinner solution, or simply craving something deliciously satisfying, this recipe is about to become your new go-to comfort food.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 package (9 oz) cheese tortellini
- 1 cup heavy cream
- 2 cups spinach
- Salt and pepper to taste
Instructions
- Prepare ingredients by dicing chicken breast into bite-sized cubes, finely chopping onion, and mincing garlic cloves.
- Set Instant Pot to Sauté mode and add a small amount of olive oil. Sauté diced chicken until it turns white and begins to brown, approximately 3-4 minutes.
- Add chopped onions and minced garlic to the pot. Cook for an additional 2 minutes, stirring frequently to prevent burning.
- Pour chicken broth into the Instant Pot, scraping the bottom to release any browned bits. This will enhance the soup's flavor.
- Add salt and pepper to taste, stirring to distribute seasonings evenly.
- Close the Instant Pot lid, set valve to sealing position, and cook on Manual/Pressure Cook mode for 5 minutes.
- Once cooking completes, perform a quick release of pressure.
- Add cheese tortellini to the pot and cook on Manual mode for 3 additional minutes.
- Stir in heavy cream and fresh spinach, allowing spinach to wilt for 1-2 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or grated Parmesan cheese if desired.
Tips
- For extra flavor, use homemade chicken broth or a high-quality store-bought version.
- Don't overcook the tortellini - 3 minutes is perfect to keep them tender and prevent them from becoming mushy.
- Fresh spinach works best, but you can substitute with frozen spinach if needed - just drain excess water before adding.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Garnish with fresh herbs like parsley or basil to add a bright, fresh touch.
- If you prefer a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end.
- Leftovers can be stored in the refrigerator for 2-3 days - the flavors will actually improve overnight!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 120mg
