INSTANT POT CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP
Instant Pot Creamy Tortellini, Spinach and Chicken Soup–creamy tomato based soup with bites of tender chicken, cheesy tortellini and fresh bright green spinach. This version is made in the electric pressure cooker and is a quick and easy one pot meal. Everyone in my house loves this soup and I love making it for friends too. I’ve never heard a complaint when I’ve made this soup!
Speaking of chicken, for this recipe I love to use a combination of boneless, skinless chicken thighs and breasts. A combination of the white and dark meat really balances it out. I grabbed frozen chicken out of my freezer. When you use frozen chicken in this recipe you still will only cook for 15 minutes. However, the Instant Pot will take more time to come to pressure.
instant pot creamy tortellini, spinach and chicken soup
Prep Time: 15 minutes Cook Time: 15 minutes (plus time to come to pressure) Yield: 8 servings
DESCRIPTION
Creamy tomato based soup with bites of tender chicken, cheesy tortellini and fresh bright green spinach. This version is made in the electric pressure cooker and is a quick and easy one pot meal.
This makes plenty of servings. You can easily halve this recipe.
INGREDIENTS
2 tsp olive oil
1 medium yellow onion, diced
2 cloves of garlic, minced
1 Tbsp dried basil
2 Tbsp tomato paste
4 cups chicken broth
2 (14.5 oz) cans petite diced tomatoes, with juices
1 1/2 lbs boneless, skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
1/2 tsp salt
1/2 tsp pepper
4 cups frozen cheese tortellini (or you can use fresh)
3 cups packed spinach (you can also use kale if you prefer)
1/2 cup Parmesan cheese
1 cup half and half, warmed
INSTRUCTIONS
Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir.
Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.
NOTES
If you use all chicken breasts you will only need to cook for 10 minutes instead of 15 minutes.
source : 365daysofcrockpot.com