Description
This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.
Ingredients
- 1 tablespoon salted butter
- ½ pound cubed boneless, skinless chicken breast
- ½ cup chopped onion
- ½ cup chopped carrots
- 2 cloves minced garlic
- 1 cup chicken broth
- ½ (8 ounce) package refrigerated cheese tortellini
- 1 tablespoon chicken broth
- 1 tablespoon all-purpose flour
- ¾ cup fat-free half-and-half
- ¾ cup chopped fresh spinach
- ½ teaspoon dried thyme
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken
- onion
- carrots
- and garlic. Saute until chicken is golden brown
- 8 to 10 minutes. Hit Cancel.
- Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 15 minutes. Release remaining pressure using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid.
- Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high
- stirring every 20 seconds
- until mixture has thickened
- 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach
- thyme
- garlic salt
- and pepper. Stir until spinach has wilted. Serve immediately.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 3