Creamy Tortellini and Chicken Soup By: Chop Secrets Cuisine Modern Course Dinner Difficulty Easy Duration 15-30 min Cooking Technique Pressure Cook, Sauté Notes ["*The MANUAL and PRESSURE COOK buttons are interchangeable."] Keywords 15-30 min, 6 - 8 servings, boneless, cheese tortellini (about 4 cups, chicken broth, contributed, cook 30 min, dinner, dried basil, easy, fresh spinach, grated parmesan cheese, half and half, modern, of garlic, olive oil, pepper, petite diced tomatoes, prep 0 min, pressure cook, salt, sauté, tomato paste, yellow onion Prep Time 0 min Cook Time 30 min Servings 6 - 8 servings Ingredients 2 tsp olive oil1 yellow onion2 cloves of garlic4 cups chicken broth1 1/2 lbs boneless29 oz petite diced tomatoes2 tbsp tomato paste1 tbsp dried basil1/2 tsp salt1/2 tsp pepper1 lb cheese tortellini (about 4 cups3 cups fresh spinach1/2 cup grated parmesan cheese1 cup half and half Instructions Add olive oil to the Instant Pot. Using the display panel select the SAUTE function. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add remaining Pot Mixture ingredients and stir to combine.Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.When the time is up, quick-release the pressure.Carefully remove the chicken from the pot to a cutting board and chop into bite-sized pieces.Turn the pot off by selecting CANCEL, then select the SAUTE function. Return the chicken to the pot and add remaining ingredients. Cook and stir until tortellini is heated through. Serve warm. Previous Next