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Sheet Pan Instant Pot Chicken Tortellini Soup, instant pot soup recipes
Brittany Stage

Instant Pot Chicken Tortellini Soup

This Instant Pot chicken tortellini soup comes together in under 30 minutes using boneless chicken thighs, cheese tortellini, spinach, and a savory Italian-seasoned broth. It is filling, simple, and a genuine crowd-pleaser on any night of the week.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs about 4 to 5 thighs
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 4 cloves garlic minced
  • 1 small yellow onion diced
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional, for a little heat
  • 9 oz refrigerated cheese tortellini one standard package, not frozen
  • 3 cups fresh baby spinach loosely packed
  • 1/4 cup grated Parmesan cheese for serving

Equipment

  • 6-quart Instant Pot or pressure cooker
  • tongs
  • two forks for shredding

Method
 

  1. Add the diced onion, minced garlic, chicken thighs, chicken broth, diced tomatoes with their juices, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using) directly into the Instant Pot. Give everything a quick stir so the seasoning is distributed around the chicken.
  2. Secure the lid and set the valve to sealing. Select Pressure Cook on high and set the timer for 12 minutes. The pot will take about 8 to 10 minutes to come up to pressure before the countdown starts.
  3. When the timer goes off, do a quick release by carefully turning the valve to venting. Stand back from the steam. Once the float pin drops, open the lid.
  4. Use tongs to transfer the chicken thighs to a cutting board. Shred the meat using two forks, then return the shredded chicken to the pot. Give the broth a taste and adjust salt if needed.
  5. Switch the Instant Pot to Saute mode on Normal heat. Once the broth is simmering, add the refrigerated cheese tortellini. Cook for 4 to 5 minutes, stirring gently once or twice, until the tortellini is tender and plump. Do not walk away here as it can go from perfect to overcooked quickly.
  6. Turn off the Saute function. Stir in the fresh baby spinach and let it wilt into the hot soup for about 1 minute. Ladle into bowls and top each serving with a sprinkle of grated Parmesan.

Notes

Refrigerated tortellini is key here. Frozen tortellini takes longer to cook and tends to fall apart from the residual heat in the pot. Leftovers thicken considerably overnight as the tortellini soaks up the broth, so add extra broth when reheating.