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This Instant Pot chicken tortellini soup recipe is healthy, easy to make, and uses simple ingredients. It’s like a hug in a bowl.
Tortellini is just so comforting. This soup has a light broth (if you don’t add the optional cream), so it’s actually a fairly healthy recipe. It has carbs and protein and makes a nice and filling meal. I have a number of tortellini soup recipes on here, and I figured it was high time to make an Instant Pot version of this classic. Some people love their Instant Pots, and I am no exception. 😉
If you love tortellini, you may also like my stove top chicken tortellini soup recipe, this creamy spinach and chicken tortellini soup, my Italian sausage tortellini soup, or this tomato tortellini soup.
So… I was going to add spinach to this soup. I even delayed making this for a day and went to the store specially to buy spinach especially for this soup. A few days later (after I did all the photos), I found the untouched box of spinach in my fridge. Sigh. Scatterbrained! That spinach will be used in a different recipe now. 😛 If you do want to add spinach, I’d add 2 cups to start with (add it at the same time as the tortellini).
I tested this recipe with boneless/skinless chicken breasts, but feel free to use chicken thighs. I find the latter typically turn out way more tender, but I know some people prefer the white meat. I liked the ratio of chicken to tortellini, but if for whatever reason you need to add more of either ingredient than suggested, that’s fine. Cooking time will stay the same.
How to make chicken tortellini soup in the Instant Pot
- Prep your ingredients.
- Sauté the onion and celery.
- Add everything except for the tortellini to the electric pressure cooker. Cook on high pressure for 8 minutes.
- After the countdown has finished, do a 5 minute natural pressure release and then quick release the remaining pressure.
- Cut up/shred the chicken, add the tortellini and cream (if using), and let it heat through.
Pro tip: Feel free to use ravioli instead of tortellini!
More Instant Pot chicken recipes:
- Instant Pot shredded chicken
- Instant Pot chicken tortilla soup
- Instant Pot chicken and rice
- Instant Pot chicken tacos
- Instant Pot buffalo chicken
- Instant Pot chicken noodle soup
I hope you will give this Instant Pot chicken tortellini soup a try!
Questions? Leave me a comment below.
Instant Pot Chicken Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion chopped
- 3 sticks celery chopped
- 3 medium carrots peeled & sliced
- 3 cloves garlic minced
- 3 dashes Italian seasoning
- 3 large chicken breasts (or use 6 thighs)
- 4 cups chicken broth or stock
- 2 cups water
- 2 generous cups refrigerated cheese tortellini
- 1/2 cup heavy cream (optional) or to taste
- Salt & pepper to taste
Instructions
- Prep your ingredients.
- Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally.
- Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on "sealing". Cook on high pressure for 8 minutes.
- Once the countdown has completed, let the pressure release naturally for 5 minutes, then quick release the remaining pressure. Take the lid off the pressure cooker.
- Press the "sauté" button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).
Notes
- I use this 6-quart Instant Pot.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure/release pressure.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I don’t know why I’ve never commented/rated, but I’ve been using this recipe for years! Both as it is written and for time/temp with other chicken soups. I use boneless skinless thighs and they’re perfect every time.
Thank you!!!
You’re welcome, Lisa! Thank you for taking the time to leave a review. It’s very appreciated and valuable. 🙂
It came out perfectly.
Fantastic!! 🙂
Absolutely love this recipe. So fast to cook especially if I forgot to take out chicken breasts from the freezer. Use them frozen and add about 4 min to the cook time. If I have spinach on hand I throw some in at the end of cooking the tortellini. Family favourite, thanks for the wonderful recipe!
Awesome!! You’re very welcome, Lesley!
Hello! Would I be able to use frozen chicken breast in this recipe? Any thoughts on an adjusted cooking time? Thank you!
Hi! I think frozen should be fine. I’d probably add another 3-4 minutes (just ensure they’re fully cooked when you go to shred them). Hope you enjoy the recipe! 🙂
Loved this recipe! I added escarole at the same time as the tortellini, and finished with a little lemon juice. It is delicious! Thanks!
You’re very welcome!!
Very similar to a slow cooker recipe I use. Was looking for a quicker version and this was perfect. Thanks!
I’m so pleased you enjoyed it, Dana!
Have you tried a dried bag of tortellini before? I have that on hand and just wondering what your results were if you have used that. Thanks!
Hi! It’s funny… I have actually never seen dried tortellini before as far as I know. I live in Canada, and ours seem to just be the refrigerated kind. I think you could definitely give it a try! It may take longer to cook though?
That is funny, we used to have it all the time growing up because you could keep in the cabinet like any other dried box of pasta. I have it at home as an adult probably more out of nostalgia than anything!! Thanks for the tip!
Great recipe.
I do not like carrots at all, except for the julienned ones, so used a good handful of those instead of chunks.
I did use 1/2 of a pack of the Costco Roast Chicken breasts, boneless, etc., which I keep on hand. To me, they are worth the money. I did follow recipe, and while excellent, hubby & I decided we would like it thicker, so today, when reheating it, I add 2 T. flour to 1/2 c. chicken broth stirring until not lumpy. And to that, also a heaping teaspoon of Tone’s chicken base, which I always have, and it was ever better. It may be a little salty for some w/ the chicken base, but taste was amazing, and thickener works well.
You didn’t specify if ravioli should be the dried variety, or the fresh, so I used fresh from Trader Joe’s, and worked well. Cooked exactly the time you suggested. If you use the dried, would cook-time be different?
Thanks for another good recipe.
So glad this recipe worked out for you! I will update indicating that it’s the refrigerated/fresh kind of tortellini. Honestly, up until recently I didn’t even realize you could buy stuffed tortellini dried. I live in Canada, and there are some differences between here and other places. I don’t recall ever seeing it in the “dry” pasta aisle.
Just checking… is the chicken supposed to be raw going into the instant pot, or pre-cooked? Can’t wait to try this!!
Raw. The IP gets extremely hot (it boils stuff), so uncooked chicken is best so it doesn’t overcook. 🙂 Let me know if you like this recipe, Stephanie!
Love this recipe!!! Making it again this coming week!
Awesome!! 🙂
Is this recipe just for the instapot or can I use a crockpot as well?
I think that should work. Maybe 3-4 hours on high? Use chicken thighs if you’re worried about the chicken drying out. Let me know how it goes!