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Quick Instant Pot Chicken Tortellini Soup

A close-up of a white bowl filled with instant pot chicken tortellini soup, topped with shredded chicken and parsley.
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Make this comforting chicken tortellini soup quickly using your Instant Pot. This one-pot recipe delivers a hearty, flavorful meal perfect for a busy weeknight dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup water
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream (optional, for creaminess)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts, chicken broth, water, onion, carrots, celery, Italian seasoning, garlic powder, salt, and pepper into the inner pot of your Instant Pot.
  2. Secure the lid and set the valve to sealing.
  3. Select the Pressure Cook function (or Manual) on High Pressure for 8 minutes.
  4. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully move the valve to venting for a Quick Release (QR) of any remaining pressure.
  5. Carefully remove the chicken breasts and shred them using two forks. Set the shredded chicken aside.
  6. Place the pot back on the Sauté setting if necessary to bring the liquid to a gentle simmer.
  7. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually 3 to 5 minutes, until they float and are tender. Do not overcook.
  8. Stir in the shredded chicken, heavy cream (if using), and Parmesan cheese until combined and heated through.
  9. Serve the soup hot, garnished with fresh parsley and extra Parmesan cheese.

Notes

  • For a richer flavor base, you can sauté the onion, carrots, and celery in a little olive oil using the Sauté function before adding the liquids and chicken.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup at the end until thickened.
  • Use frozen tortellini if needed; add them during Step 6 and adjust cooking time slightly if the broth temperature drops significantly.

Nutrition

Find it online: https://blissbatter.com/instant-pot-chicken-tortellini-soup/