Best 2 Instant Pot Chicken Tortellini Soup Recipes

Indulge in a hearty and comforting culinary experience with our Instant Pot Chicken Tortellini Soup, a delightful fusion of classic Italian flavors and the convenience of modern cooking. This delectable soup features tender chicken, cheese-filled tortellini, a flavorful broth, and an array of colorful vegetables, all harmoniously combined in a single pot.

In addition to the main recipe, we also offer variations to cater to various dietary preferences and taste buds. For those seeking a vegetarian alternative, our Vegetable Tortellini Soup provides a vibrant medley of garden-fresh vegetables, aromatic herbs, and a savory broth, while the Creamy Chicken Tortellini Soup offers a velvety, indulgent experience with its creamy base and tender chicken.

Each recipe comes with detailed instructions, making them accessible to home cooks of all skill levels. Whether you prefer the classic simplicity of the Chicken Tortellini Soup, the vibrant flavors of the Vegetable Tortellini Soup, or the rich creaminess of the Creamy Chicken Tortellini Soup, we have the perfect recipe to warm your soul and satisfy your taste buds. So, gather your ingredients, prepare your Instant Pot, and embark on a culinary journey that promises a delicious and satisfying meal.

Let's cook with our recipes!

INSTANT POT® CHICKEN TORTELLINI SOUP

Instant Pot® Chicken Tortellini Soup image

This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.

Provided by thedailygourmet

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes

Time 1h5m

Yield 3

Number Of Ingredients 14

Ingredients

1 tablespoon salted butter
½ pound cubed boneless, skinless chicken breast
½ cup chopped onion
½ cup chopped carrots
2 cloves minced garlic
1 cup chicken broth
½ (8 ounce) package refrigerated cheese tortellini
1 tablespoon chicken broth
1 tablespoon all-purpose flour
¾ cup fat-free half-and-half
¾ cup chopped fresh spinach
½ teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon black pepper

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.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 31 g, Cholesterol 70.5 mg, Fat 9.9 g, Fiber 2.5 g, Protein 23.1 g, SaturatedFat 5 g, Sodium 1021.7 mg, Sugar 6.6 g

INSTANT POT CHICKEN TORTELLINI AND VEGETABLE SOUP RECIPE

Instant Pot Chicken Tortellini and Vegetable Soup Recipe image

This Instant Pot chicken tortellini and vegetable soup is the perfect combination of pasta and vegetables.

Provided by Camille Beckstrand

Categories Main Course

Time 45m

Number Of Ingredients 13

Ingredients

1½ pounds boneless, skinless chicken breasts
4 carrots (sliced)
3 celery stalks (diced)
1 onion ( diced)
6 cups chicken broth
1 cup water
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon garlic powder
2 bay leaves
2 cups uncooked cheese tortellini
salt and pepper, to taste
fresh chopped parsley (optional garnish)

Steps:

Place chicken breasts in the bottom of the Instant Pot.
Add carrots, celery, onion on top.
Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure
Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
Remove the lid and press the SAUTE button. Add in the tortellini and salt and pepper. Cook for about 5 minutes or until tortellini reaches desired tenderness.
Serve topped with fresh parsley.

Nutrition Facts : Calories 276 kcal, Carbohydrate 22 g, Protein 31 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 86 mg, Sodium 1178 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

Tips:

To save time, use store-bought rotisserie chicken instead of cooking chicken breasts from scratch.
If you don't have tortellini, you can substitute another type of pasta, such as penne or rotini.
Add vegetables to the soup to make it more nutritious. Good options include carrots, celery, onions, and spinach.
Season the soup to taste with salt, pepper, and garlic powder.
Serve the soup with a sprinkle of Parmesan cheese and a side of crusty bread.

Conclusion:

This Instant Pot Chicken Tortellini Soup is a quick and easy meal that's perfect for busy weeknights. It's also a great way to use up leftover chicken. The soup is creamy, flavorful, and packed with protein and vegetables. Serve it with a side of crusty bread or a salad for a complete meal.