This Instant Pot Chicken Tortellini and Vegetable Soup is a cozy, flavor-packed meal that’s ready in just 45 minutes. Tender chicken, cheesy tortellini, and vibrant veggies simmer together in a savory broth, creating a comforting bowl that’s both hearty and wholesome. The blend of textures—soft pasta, juicy chicken, and crisp vegetables—makes every bite a delight.
With only 10 minutes of prep, this soup is perfect for busy weeknights yet feels like a homemade treat. The rich, aromatic broth is infused with herbs, while the tortellini adds a creamy, indulgent touch. Plus, it’s packed with protein and nutrients, making it as nourishing as it is delicious. A warm, satisfying dish that’s sure to become a family favorite!
Ingredients for Instant Pot Chicken Tortellini and Vegetable Soup
- 1½ pounds boneless, skinless chicken breasts (can substitute with chicken thighs for more flavor)
- 4 carrots, sliced (peel if desired)
- 3 celery stalks, diced
- 1 onion, diced (yellow or white onions work best)
- 6 cups chicken broth (low-sodium recommended)
- 1 cup water
- 1 teaspoon dried parsley (or use 1 tablespoon fresh parsley)
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder (fresh minced garlic can be used as an alternative)
- 2 bay leaves (remove before serving)
- 2 cups uncooked cheese tortellini (fresh or frozen both work)
- Salt and pepper, to taste
- Fresh chopped parsley, optional garnish
Step-by-Step Instructions
- Prepare the Instant Pot: Place the chicken breasts at the bottom of the Instant Pot.
- Add Vegetables: Layer the sliced carrots, diced celery, and diced onion on top of the chicken.
- Pour Liquids and Season: Add the chicken broth and water over the chicken and vegetables. Sprinkle with dried parsley, dried thyme, and garlic powder. Place the bay leaves on top.
- Cook Under Pressure: Secure the lid on the Instant Pot. Select the MANUAL or PRESSURE COOK button and set the timer for 20 minutes.
- Release Pressure: Once the cooking time is complete, perform a QUICK RELEASE to depressurize the Instant Pot.
- Shred Chicken: Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Cook Tortellini: Remove the lid and press the SAUTE button. Add the uncooked tortellini and season with salt and pepper. Cook for about 5 minutes, or until the tortellini reaches your desired tenderness.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Enjoy!
Perfect Pairings: Serving Suggestions
This hearty Instant Pot Chicken Tortellini and Vegetable Soup is a meal on its own, but you can elevate it with a side of crusty bread or garlic toast for dipping. For a fresh touch, serve with a simple green salad tossed with lemon vinaigrette. If you’re feeling fancy, sprinkle some grated Parmesan or a dollop of pesto on top for extra flavor.
Make It Your Own: Recipe Variations
Customize this soup to suit your taste! Swap the chicken for Italian sausage or keep it vegetarian by using vegetable broth and omitting the chicken. Add spinach or kale during the last few minutes of cooking for a nutrient boost. Prefer a creamier soup? Stir in ½ cup of heavy cream or coconut milk before serving.
Save Time, Save Effort: Time-Saving Tips
To speed up prep, use pre-sliced carrots and diced onions from the store. If you’re short on time, skip shredding the chicken and chop it into bite-sized pieces instead. For an even quicker meal, use frozen tortellini—just adjust the cooking time slightly to ensure it’s tender.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over medium heat, adding a splash of broth or water if the soup thickens. Note that the tortellini may absorb some liquid, so adjust the consistency as needed. This soup doesn’t freeze well due to the tortellini, so enjoy it fresh!
Instant Pot Pro Tips: Equipment Guidance
If you’re new to the Instant Pot, ensure the sealing ring is properly in place before starting. Always do a quick release as directed to prevent overcooking the tortellini. For easier cleanup, consider using a non-stick cooking spray on the pot before adding ingredients. And don’t forget to remove the bay leaves before serving—they’re for flavor, not eating!
Instant Pot Chicken Tortellini and Vegetable Soup Recipe
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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.