Instant Pot Chicken Tortellini and Vegetable Soup Recipe
This Instant Pot chicken tortellini and vegetable soup is the perfect combination of pasta and vegetables.
Servings: 6
Calories: 276kcal
Equipment
- Instant Pot
- spatula
- Ladle
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 4 carrots sliced
- 3 celery stalks diced
- 1 onion diced
- 6 cups chicken broth
- 1 cup water
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 2 bay leaves
- 2 cups uncooked cheese tortellini
- salt and pepper, to taste
- fresh chopped parsley optional garnish
Instructions
- Place chicken breasts in the bottom of the Instant Pot.
- Add carrots, celery, onion on top.
- Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
- Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
- When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure
- Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
- Remove the lid and press the SAUTE button. Add in the tortellini and salt and pepper. Cook for about 5 minutes or until tortellini reaches desired tenderness.
- Serve topped with fresh parsley.
Notes
- I know the purpose of this recipe is to make a super simple yet amazing dinner soup, but if you have the time, making homemade cheese tortellini will set this recipe apart even more!
Nutrition
Calories: 276kcal | Carbohydrates: 22g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1178mg | Potassium: 774mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6847IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 2mg