Instant Pot Chicken Tortellini Soup

My very first recipe creation and I couldn't be prouder. It's super easy and quick to make, plus yummy on these cool fall days! 

Healthier Creamy Chicken Tortellini Soup

​

Ingredients

1 TBLS olive olive

1 yellow onion (peeled and chopped)

1 green pepper, seeded and chopped

1 cup diced carrots

2 cloves garlic

2 large chicken breasts (raw or frozen)

2 garlic cloves, minced

4 cups chicken broth

8.8 ounce tortelinni pasta

1/2 cup milk (if you want it creamier use half and half)

1/2 cup parmesan cheese

2 Tablesppons packed frozen spinach

1 TBLS chopped parsley

1 tsp dried thyme leaves

1/2 tsp crushed red pepper (you can leave this out if you don't like spice)

salt and pepper

Instructions

Turn your instant pot on the saute function, on the highest setting. heat the oil in the bottom of the pot. Add in diced onion and stir for a couple of minutes. Add in the carrots and green pepper and stir for 2 more minutes. Add in the garlci and stir until the onions are transclucent.

Add in the parsley, thyme and red pepper, chicken broth, salt, pepper and chicken. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure the valve is set to "selling." Press the manual pressure cook button and set the time to (10 minutes if raw or 15 minutes if frozen) on high pressure. Once the timer beeps, let out the pressure by gentely moving the valve to "venting."

Spoon the chicken out and place it on a cutting board. Cut the chicken into bit size piece and then add it back in the pot. Stir in the tortellini, spinach, Parmesan Cheese and milk. Turn the IP to saute to heat up the tortellini. Once the tortellini is warmed through, ladle the soup into bowls and serve. (about 10 minutes)

Enjoy!!!

​