Instant Pot Chicken Tortellini Soup
This Instant Pot Chicken Tortellini Soup is delicious, filling, and healthy. Thanks to some help from frozen veggies and cheese tortellini, it's a 20-minute soup recipe!
Servings: 6 servings
- 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 (350g) package cheese tortellini
- 1 (750g) package frozen vegetables, defrosted
- 2 tbsp fresh parsley, finely chopped
Add olive oil, onions, celery, garlic, chicken, salt & pepper, chicken broth and tortellini 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!
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