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