Instant Pot Chicken Tortellini and Vegetable Soup Recipe
This Instant Pot chicken tortellini and vegetable soup is the perfect combination of pasta and vegetables.
- 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
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.
- 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!
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