Recipe, Soup

Instant Pot® Tortellini Soup

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Not only is this recipe a healthy, delicious, cold-curing chicken soup but it is also loaded with cheesy tortellini which makes it extra filling and flavorful. I’m a huge fan of tortellini in a soup instead of noodles as they tend to freeze better and also they do no absorb liquid the way noodles do in soup (have you ever gone to have soup the second day and found it is just one massive noodle with no broth left?? That’s the worst…). Of course, the Instant Pot® works its magic with this soup once again, making the whole dish in a matter of minutes. Can’t get better than that!

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Instant Pot® Tortellini Soup

Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Servings 4
Calories 367 kcal


  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Two Forks
  • Rubber Spatula or Spoon


  • 1 Tablespoon Olive Oil
  • 1 medium White Onion, diced
  • 1 Tablespoon Garlic, minced
  • 2 teaspoons Dried Basil
  • 0.5 teaspoon Dried Oregano
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Ground Black Pepper
  • 3 cups Canned Crushed Tomatoes
  • 1 pound Chicken Breast, boneless, skinless
  • 4 Cups Chicken Broth
  • 2 cups, packed Spinach
  • 1 pound Frozen Tortellini


  • Press the “saute” button on your Instant Pot® and add the olive oil to the pot. Once the oil is hot, about one minute, add the diced onion and stir. Saute for about 5 minutes or until the onion begins to brown. Add the minced garlic and cook for one more minute. Turn the Instant Pot® off.
  • Add the whole chicken breast, dried basil, dried oregano, salt, pepper, tomatoes, and chicken broth to the pot. Place the lid on the instant pot and make sure the valve is set to “seal”. Press the “manual” button and set the pressure to the Instant Pot® to high and then set the timer to 30 minutes. The Instant Pot® will take about 15 minutes to reach full pressure and begin the cooking countdown! Once the timer goes off to indicate that the soup is done cooking, carefully turn the pressure valve on top of the Instant pot to “venting” to do a quick pressure release. Remove the lid once the steam is done escaping.
  • Use two forks to shred the chicken inside the Instant pot. Then, add the spinach and tortellini. Press the “saute” button on the Instant pot and cook the soup for another three minutes.
  • Serve while hot or freeze for later!

Wasn’t that soup so incredibly easy? And it tastes so good that you would never know it took such little effort! Let us know how your soup came out or ask any questions in the comments below!


About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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