Instant Pot Chicken Tortellini Soup
Description
Perfect for lunch on a cold, blustery day, this comforting Instant Pot chicken tortellini soup is ready in just about an hour.
Ingredients
•
1 tablespoon salted butter
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1/2 pound cubed boneless, skinless chicken breast
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1/2 cup chopped onion
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1/2 cup chopped carrots
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2 cloves minced garlic
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1 cup chicken broth
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1/2 (8 ounce) package refrigerated cheese tortellini
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1 tablespoon chicken broth
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1 tablespoon all-purpose flour
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3/4 cup fat-free half-and-half
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3/4 cup chopped fresh spinach
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1/2 teaspoon dried thyme
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1/2 teaspoon garlic salt
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1/4 teaspoon black pepper
Directions
1
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.
2
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.
3
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.
4
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.