Instant Pot Chicken Alfredo Tortellini Soup
Creamy and cozy chicken alfredo tortellini soup made in the Instant Pot. This soup is SO easy to make, it's comforting, and literally feels like a hug in a bowl! Try it, and it will definitely become one of your favorite comfort foods!
Equipment
Ingredients
- 2 tablespoons butter
- 3 cloves garlic minced
- 4 cups low sodium chicken stock
- 2 chicken breasts boneless skinless
- 1 teaspoon salt to taste
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg optional
- 10 ounces (300 grams) fresh tortellini I used cheese-filled tortellini
- 1 cup heavy whipping cream
- ½ cup parmesan cheese shredded
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 1 cup fresh spinach baby spinach or roughly chopped spinach leaves
Instructions
- Melt the butter in the Instant Pot using the SAUTE setting. Add garlic and cook for a minute. Switch off the saute setting.
- Add chicken or vegetable stock, raw chicken breasts, ground nutmeg if using, salt, and pepper.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid, and take the chicken out and dice or shred it into pieces then set aside.
- On the Instant Pot choose the SAUTE-low setting, and add in the tortellini and let the soup simmer until the tortellini float to the top (the recommended cooking time is usually written on the package). Switch off the saute setting.
- Stir in the heavy cream, parmesan cheese, and cornstarch slurry to thicken the soup.
- Stir in the spinach, and chicken. Give the spinach a few minutes to wilt, and the soup is ready to be served!
Video
Notes
- You can add Italian sausage if you like. Just crumble it and saute it lightly after you saute the garlic.
- I used fresh four-cheese tortellini that I found in the chilled section at the supermarket with all of the fresh pasta. I cooked it on a gentle simmer (not boil) for 5 minutes (according to the package instructions). If you cook it for too long, the tortellini parcels might explode so always read the package instructions and cook accordingly.
- I like to use baby spinach leaves, but if you’re using ordinary spinach then chop it roughly before adding it to the soup.
- To make this soup vegetarian omit the chicken, and use vegetable stock, but there won't be a need to pressure cook anything.
- If you end up substituting the heavy cream with half and half, the soup might be thinner and might need more cornstarch slurry to thicken (see note below).
- I thickened the soup with a cornstarch slurry, I added 1 tablespoon of cornstarch mixed with 1 tablespoon of water and it was enough to thicken the soup and give it a creamy consistency. You might need more especially if you use half and half instead of heavy cream.
Nutrition
Calories: 429kcal | Carbohydrates: 19g | Protein: 23g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 125mg | Sodium: 761mg | Potassium: 364mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1209IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/chicken-alfredo-tortellini-soup/