Instant Pot Chicken Tortellini Soup
Chicken Tortellini Soup made in the Instant Pot is easy and can be made in under 20 minutes! It is a family favorite and friend requested recipe.
Servings: 4
Equipment
- 1 Pressure Cooker Instant Pot or other electric pressure cooker
Ingredients
- 3 medium carrots
- 2 stalks celery
- ½ medium onion
- ½ tsp salt
- ½ teaspoon turmeric
- ⅛ teaspoon white pepper
- ¼ tsp dried thyme
- 1 ½ teaspoon parsley flakes
- 6 cups chicken stock (or chicken broth)
- 1 ½ lbs chicken breast or chicken tenderloins (see note for precooked chicken)
- 9 oz cheese tortellini
- fresh parmesan
Instructions
- Dice the carrots, celery and onion. Put it aside in a bowl.
- Dice the chicken into bite-sized pieces.
- Add the chicken stock, salt, turmeric, white pepper, thyme, parsley and raw chicken to the instant pot. (If using cooked chicken skip step 4 )
- Pressure cook for 6 minutes. (Because it is cubed it will cook faster than a whole chicken breast would). When it is done, do a quick pressure release.
- Add the carrots, celery, onion and tortellini to the soup.
- Close the lid and pressure cook for 1 minute. Do a quick pressure release again.
- Serve with freshly grated parmesan cheese on top.
Notes
- This tortellini soup can also be made on the stove. Heat 1 teaspoon olive oil in a large stock pot. Add diced carrots, onions, celery and chicken. Pour in chicken stock and add spices. Simmer on low until the vegetables have softened and the chicken is cooked through. Cook the tortellini separately in boiling water and add it to the soup.
- Tortellini from the refrigerated section makes a big difference. Opt for refrigerated over frozen when possible.