Instant Pot Chicken Tortellini Soup
This Instant Pot Chicken Tortellini Soup is ultra filling and super delicious. Since you're using frozen veggies, it's ready in 30 minutes!
Servings: 6 servings
Calories: 373kcal
Ingredients
- 1 tbsp olive oil
- 2 yellow onions, diced
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2 chicken breasts
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 cups chicken broth
- 1 (750g) package frozen vegetables, defrosted
- 1 (350g) package cheese tortellini
- 2 tbsp fresh parsley, finely chopped
Instructions
- Add olive oil, onions, celery, garlic, chicken, salt & pepper and chicken broth to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 5 minutes.
- Meanwhile, defrost frozen veggies in the microwave for 2-3 minutes. Microwave tortellini for 2 minutes.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Shred chicken breasts, then stir chicken back in with tortellini, veggies and parsley. Replace lid and let sit for 5 minutes.
- Serve and enjoy!
Video
Notes
You can use fresh veggies but you’ll need to add them to the Instant Pot in step one so they have time to cook.
Keep in mind that the Instant Pot will take 10-20 minutes to get up to high pressure.
Store this soup in the fridge for up to 2 days. Reheat in the microwave, in a pot on the stovetop or in the Instant Pot on the simmer setting.
Nutrition
Calories: 373kcal | Carbohydrates: 39g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 1264mg | Potassium: 375mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 20.6mg | Calcium: 120mg | Iron: 1.4mg