A steaming bowl of Instant Pot Chicken Tortellini Soup is the kind of meal that feels effortless yet incredibly satisfying.
With tender shredded chicken, plump cheese-filled tortellini, and a light, flavorful broth, this soup brings together simple ingredients in a way that feels both cozy and nourishing.
The Instant Pot does all the heavy lifting, cutting down on cook time while intensifying flavors. The pressure cooking process infuses every bite with deep, comforting richness, making it taste like it simmered all day.
Whether you’re making it for a quick weeknight dinner or meal prep for the week, this recipe comes together in under 30 minutes.
This soup isn’t just about convenience—it’s about balance. The broth is light but full-bodied, the chicken adds protein, and the tortellini brings a soft, cheesy indulgence. Serve it with a crusty loaf of bread or a side of roasted vegetables for a complete meal.
What You Need for This Recipe
This soup relies on a few core ingredients that blend together perfectly.
- Chicken – Boneless, skinless chicken breasts or thighs work best. They become tender and easy to shred after pressure cooking.
- Tortellini – Fresh or frozen cheese tortellini add richness and texture. Spinach or meat-filled tortellini can also work for variation.
- Broth – A high-quality chicken broth enhances the base. Use homemade or store-bought for convenience.
- Vegetables – Carrots, celery, and onion provide a classic soup foundation. These aromatics add natural sweetness and depth.
- Seasonings & Herbs – Garlic, Italian seasoning, and fresh parsley bring everything together. A little lemon juice at the end brightens up the flavors.
How to Make Instant Pot Chicken Tortellini Soup
This soup comes together quickly thanks to the Instant Pot.
- Sauté the Vegetables
- Set the Instant Pot to Sauté mode.
- Add oil, then sauté diced onion, carrots, and celery for about 3 minutes.
- Stir in minced garlic and cook for another minute.
- Pressure Cook the Chicken
- Pour in the broth and add the chicken, seasonings, and dried herbs.
- Lock the lid and pressure cook for 10 minutes, then quick release.
- Shred & Finish the Soup
- Remove the chicken, shred it, then return it to the pot.
- Stir in the tortellini and cook on Sauté mode for 5 minutes.
- Add fresh parsley and a squeeze of lemon juice before serving.
Why This Recipe Works
This soup delivers restaurant-quality flavor in a fraction of the time. The Instant Pot’s pressure cooking function extracts all the richness from the ingredients in just minutes, making the broth taste like it has been simmering for hours.
- Fast & Convenient – Traditional chicken soup can take hours, but the Instant Pot cuts it down to under 30 minutes.
- Perfectly Cooked Chicken – The pressure cooking method locks in moisture, ensuring that the chicken is juicy and tender instead of dry or overcooked.
- Balanced Flavors – The combination of garlic, Italian seasoning, and fresh parsley gives the soup a robust, herbaceous taste.
- Comforting but Not Heavy – The broth is light yet flavorful, while the cheese tortellini add a bit of indulgence without making the dish feel too rich.
This soup is great for any season—warm enough for winter but light enough for spring or fall. It’s a meal that always feels satisfying without being overwhelming.
Ways to Customize This Soup
This recipe is flexible and easy to adapt based on what you have on hand.
- Swap the Protein – Try using shredded rotisserie chicken for an even faster version. You can also use turkey, sausage, or even white beans for a vegetarian alternative.
- Use Different Tortellini – Cheese tortellini add creaminess, but you can experiment with spinach, meat, or mushroom-filled varieties.
- Make It Creamy – Stir in a splash of heavy cream or half-and-half at the end for a richer texture. You can also add a handful of grated Parmesan for extra depth.
- Boost the Vegetables – Add baby spinach, kale, or zucchini in the last few minutes of cooking for extra nutrients and color.
- Spice It Up – A dash of red pepper flakes or a bit of smoked paprika can add a gentle heat to balance out the flavors.
No matter how you customize it, this soup remains a go-to meal for busy days. It’s adaptable, delicious, and comes together with minimal effort.
Best Side Dishes for Instant Pot Chicken Tortellini Soup
This soup is hearty enough to stand on its own, but pairing it with a side makes it even more satisfying.
- Garlic Bread or Breadsticks – The buttery, garlicky crunch is the perfect contrast to the creamy tortellini.
- Side Salad – A simple green salad with balsamic vinaigrette balances out the richness of the broth. Try one with arugula, cherry tomatoes, and shaved Parmesan.
- Roasted Vegetables – A tray of roasted asparagus, zucchini, or Brussels sprouts adds texture and complements the lightness of the broth.
- Grilled Cheese Sandwich – If you’re in the mood for something extra comforting, a crispy grilled cheese pairs perfectly with the warm, brothy soup.
- Crusty Artisan Bread – Thick slices of warm, rustic bread are perfect for dipping and soaking up the broth.
Instant Pot Chicken Tortellini Soup
Equipment
- Instant Pot For pressure cooking the soup
- Ladle For serving
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 medium carrots chopped
- 1 rib celery chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 2 medium boneless skinless chicken breasts
- 1 package cheese tortellini fresh or frozen
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil, then sauté the diced onion, chopped carrots, and celery for about 3 minutes until softened.
- Stir in minced garlic and Italian seasoning. Cook for another minute until fragrant.
- Pour in the chicken broth and add the chicken breasts. Season with salt and black pepper.
- Lock the Instant Pot lid and set to Pressure Cook for 10 minutes. Quick release the pressure once done.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the cheese tortellini and set the Instant Pot to Sauté mode. Let the tortellini cook for about 5 minutes until tender.
- Stir in chopped parsley and freshly squeezed lemon juice. Taste and adjust seasoning as needed.
- Ladle into bowls and serve warm. Garnish with extra parsley or grated Parmesan if desired.
Notes
- For extra flavor, add a Parmesan rind to the broth while pressure cooking.
- Leftovers store well in the fridge for up to 3 days. Reheat gently to avoid overcooking the tortellini.
- Serve with crusty bread or a side salad for a complete meal.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.