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
- salted butter: 1 Tbsp
- boneless, skinless chicken breast: 0.5 pound (cubed)
- onion: 0.5 cup (chopped)
- carrots: 0.5 cup (chopped)
- garlic: 2 clove (minced)
- chicken broth: 1 cup
- refrigerated cheese tortellini: 0.5 pack (8 ounce pack)
- chicken broth: 1 Tbsp
- all-purpose flour: 1 Tbsp
- fat-free half-and-half: 0.75 cup
- fresh spinach: 0.75 cup (chopped)
- thyme: 0.5 tsp (dried)
- garlic salt: 0.5 tsp
- black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
