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Instant Pot Chicken Tortellini and Vegetable Soup
Tuba

Instant Pot Chicken Tortellini and Vegetable Soup Recipe

This Instant Pot Chicken Tortellini and Vegetable Soup is a cozy, flavor-packed meal that’s ready in just 45 minutes. With only 10 minutes of prep, this soup is perfect for busy weeknights yet feels like a homemade treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Pressurize Time 10 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 276
Ingredients Equipment Method Nutrition

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

Equipment

  • Instant Pot

Method
 

  1. Place chicken breasts in the bottom of the Instant Pot.
  2. Add carrots, celery, onion on top.
  3. Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
  4. Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
  5. When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure.
  6. Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
  7. 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.
  8. Serve topped with fresh parsley.

Nutrition

Calories: 276kcalCarbohydrates: 22gProtein: 31gFat: 7gSaturated Fat: 2gCholesterol: 86mgSodium: 1178mgPotassium: 774mgFiber: 3gSugar: 4gVitamin A: 6847IUVitamin C: 22mgCalcium: 92mgIron: 2mg
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