Description

This Instant Pot Chicken Tortellini Soup is a comforting and hearty meal perfect for busy weeknights. Combining tender chicken breasts, fresh vegetables, and cheesy tortellini, all cooked quickly under pressure, this soup offers rich flavors and a creamy texture with minimal effort. The use of the Instant Pot ensures the soup cooks quickly while melding the ingredients beautifully.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1/2 large onion, chopped
3 sticks celery, chopped
3 medium carrots, peeled and sliced
3 cloves garlic, minced
3 dashes Italian seasoning

Protein and Liquids

3 large chicken breasts (or 6 thighs)
4 cups chicken broth or stock
2 cups water

Pasta and Finishing Touches

2 generous cups refrigerated cheese tortellini
1/2 cup heavy cream (optional, or to taste)
Salt and pepper to taste
Fresh parsley (optional, for garnish)

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Instructions

Prepare Ingredients: Gather and chop the onion, celery, carrots, and garlic, and have all other ingredients ready for use in the Instant Pot.
Sauté Aromatics: Turn on the Instant Pot by pressing the sauté button. Add olive oil, onion, and celery to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add Remaining Ingredients and Pressure Cook: Add carrots, garlic, Italian seasoning, whole chicken breasts, chicken broth, and water to the Instant Pot. Secure the lid and ensure the valve is set to sealing. Cook on high pressure for 8 minutes.
Release Pressure: After the cooking time finishes, allow the Instant Pot to release pressure naturally for 5 minutes, then quick-release the remaining pressure carefully by turning the valve to venting. Remove the lid once it’s safe.
Cook Tortellini and Finish Soup: Press the sauté button again. Remove the cooked chicken breasts to a bowl and add the tortellini and heavy cream (if using) to the pot. Cook the tortellini for about 5 minutes, stirring occasionally, until tender. Meanwhile, shred or cut the chicken into bite-sized pieces. Then, add the shredded chicken back to the soup. Season with salt and pepper to taste and optionally stir in fresh parsley before serving.

Notes

Using chicken thighs instead of breasts will yield a slightly richer flavor and more tender texture.
Refrigerated cheese tortellini cooks quickly; avoid overcooking to prevent it from becoming mushy.
Heavy cream is optional but adds a lovely creaminess to the soup.
Fresh parsley is a great garnish that adds freshness and color.
Adjust salt and pepper according to personal preference and broth saltiness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.