Packed with chicken, veggies, and cheesy tortellini, this is the easiest and most flavorful soup that deserves a spot in your Instant Pot meal rotation!
Set your Instant Pot on “saute” and melt the butter.
Add the diced onions, celery, carrots, garlic, and chicken; add seasonings, salt, and pepper, and continue to cook for about 4 to 5 minutes, or until the chicken is browned and the veggies are just beginning to soften.
Stir in the chicken broth and tortellini; close the lid and lock it.
Set the steam release to “sealing”. Press “manual” and adjust the time to 5 minutes.
When the cycle is finished, wait 10 minutes and then manually release the pressure. Remove lid and select “saute” again.
Stir in the spinach and half & half; cook for 1 to 2 minutes, or until the soup is heated through.
Taste for seasonings and adjust accordingly. Ladle into soup bowls, top with grated parmesan cheese if you like, and serve.
Notes
If you have a standard pressure cooker, lock in the lid and cook for 13 minutes before releasing pressure.
This recipe works with dried tortellini. For frozen or fresh tortellini, add them at the end, together with the cream and spinach; cook for 3 to 5 minutes or until the tortellini is done. Check the instructions on the package to see how long they need to be cooked and follow the suggested time.
Store leftovers in an airtight container and refrigerate for up to 4 days.