Instant Pot Chicken Tortellini Soup
Instant Pot Chicken Tortellini Soup is a warm and comforting meal with shredded chicken, cheese-filled tortellini, and a light, flavorful broth. Ready in under 30 minutes, this easy one-pot recipe is perfect for a quick weeknight dinner.
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
- ½ teaspoon salt adjust to taste
- ½ 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.
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