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Instant Pot® Tortellini Soup

Prep Time10 mins
Cook Time30 mins
Servings: 4
Calories: 367kcal
Author: Amanda

Equipment

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

Ingredients

  • 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

Instructions

  • 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!