Instant Pot Creamy Tortellini, Spinach and Chicken Soup–creamy tomato based soup with bites of tender chicken, cheesy tortellini and fresh bright green spinach. This version is made in the electric pressure cooker and is a quick and easy one pot meal. Everyone in my house loves this soup and I love making it for friends too. I’ve never heard a complaint when I’ve made this soup!
Get the SLOW COOKER version of the recipe here
Instant Pot Creamy Tortellini, Spinach and Chicken Soup
One of the most popular recipes on my website is the slow cooker version of this tortellini soup. For those of you who want a sped up version of this recipe I’ve got you covered. By using the Instant Pot you can literally make this soup in less than 30 minutes (maybe a little longer if the chicken is frozen).
Speaking of chicken, for this recipe I love to use a combination of boneless, skinless chicken thighs and breasts. A combination of the white and dark meat really balances it out. I grabbed frozen chicken out of my freezer. When you use frozen chicken in this recipe you still will only cook for 15 minutes. However, the Instant Pot will take more time to come to pressure.
I used frozen cheese tortellini that I found in the freezer section of my grocery store. I find this is the most convenient for me. However, you can totally use fresh tortellini too.
I chose to add baby spinach but if you have vegetable haters at your house you can leave it out. And if you have kale lovers at your house you can add kale instead.
Here is a short video of what the soup looks like as I added in the spinach:
More Creamy Soups…
If you love this recipe try these other amazing soups:
- Chicken gnocchi soup with kale and parmesan
- Slow cooker tomato basil parmesan soup
- Instant Pot tomato basil parmesan soup
- Pressure cooker creamy chicken and wild rice soup from Pressure Cooking Today
- Instant Pot corn chowder with bacon from Crunchy Creamy Sweet
What Pressure Cooker Did You Use?
To make Instant Pot Creamy Tortellini, Spinach and Chicken Soup I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
Creamy tomato based soup with bites of tender chicken, cheesy tortellini and fresh bright green spinach. This version is made in the electric pressure cooker and is a quick and easy one pot meal.
This makes plenty of servings. You can easily halve this recipe.
- 2 tsp olive oil
- 1 medium yellow onion, diced
- 2 cloves of garlic, minced
- 1 Tbsp dried basil
- 2 Tbsp tomato paste
- 4 cups chicken broth
- 2 (14.5 oz) cans petite diced tomatoes, with juices
- 1 1/2 lbs boneless, skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups frozen cheese tortellini (or you can use fresh)
- 3 cups packed spinach (you can also use kale if you prefer)
- 1/2 cup Parmesan cheese
- 1 cup half and half, warmed
- Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
- Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
- Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.
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