Instant Pot Chicken Tortellini Soup
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Instant Pot Tortellini Soup a delightful twist on traditional chicken noodle soup that will bring some serious comfort food to your table without much fuss. It’s kid-friendly, freezer-friendly, and delicious. Using the Instant Pot to make this tortellini soup is a great shortcut and cuts down on dishes!
You’ll love the versatility of this soup. Get this: it can be made on the stovetop, slow cooker, or the Instant Pot! We have instructions for all of these!
Want to make this recipe on the stove top or in the slow cooker? Hop to this Chicken Tortellini Soup recipe for all of the nitty gritty details.
How to Make Chicken Tortellini Soup in the Instant Pot
Step 1: Sauté the veggies
Pre-cooking veggies adds depth of flavor and ensures that they are fully cooked. No one wants to bite into an undercooked veggie in their soup.
Step 2: Add the chicken and cook the soup in the Instant Pot
After veggies are sautéed, you’ll add the rest of the ingredients (minus the tortellini), lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.) Once the chicken breast is fully cooked, you’ll remove it and shred it.
P.S. Did you know we published an Instant Pot cookbook called From Freezer to Cooker? During our two years of research and testing, we learned EXACTLY how long to cook meals in the Instant Pot both from fresh OR from frozen. Be sure to download and print off our Cheat Sheet here. It’s so helpful to have inside your cabinet.
Step 3: Cook the tortellini
Set the Instant Pot to “Sauté” and bring the liquid in the pot to a boil. Add the tortellini and cook until soft and heated through, 3 to 4 minutes. Press “Cancel.”
How to Make It a Freezer Meal
We love to equip our readers with ways to maximize their time in the kitchen. This is why we are such a huge fan of freezer meals and our 1 Hour Freezer Prep Sessions. When we develop recipes, we use our 20+ years of combined freezer cooking wisdom to make sure you freeze and thaw your freezer meals correctly.
In fact, we have a whole round up dedicated to Instant Pot Freezer Meals here!
Freeze for Later:
Follow step 1. Let the veggies cool, then transfer them to a gallon-size freezer bag or round container. Add the chicken, broth, and Italian seasoning (do not stack the chicken breasts in the bag/container; instead, place them side by side). Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen alongside the bag of frozen tortellini.
Prepare from Frozen:
Set the Instant Pot to “Sauté.” Transfer the frozen soup to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow step 3, but cook for 17 to 22 minutes. Follow steps 4 through 6.
MORE HEALTHY SOUPS FOR THE INSTANT POT
If you like this recipe, we think you’ll enjoy these nutritious options, as well.
- Instant Pot Vegetable Soup
- Instant Pot Turkey Chili (with Sweet Potato and Black Beans)
- Instant Pot Pizza Soup
- Instant Pot Chicken and Tortellini Soup
- Lemon Chicken Orzo Soup
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Instant Pot Chicken Tortellini Soup
Instant Pot Tortellini Soup a delightful twist on chicken noodle soup that will bring some serious comfort food to your table without much fuss. It’s kid-friendly, freezer-friendly, and delicious. Using the Instant Pot to make this tortellini soup is a great shortcut and cuts down on dishes!
Ingredients
- 1–2 tablespoons avocado oil or olive oil
- 3 or 4 medium carrots or 1/2 lb baby carrots, diced (about 1 1/2 cups)
- 3 or 4 celery stalks, diced (about 1 cup)
- 1 medium onion, diced (about 1 cup)
- Salt and ground black pepper
- 2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)
- 6 cups (48 ounces) low-sodium chicken broth, homemade or store-bought
- 1 cup water
- 1 teaspoon Italian seasoning, crushed in hand
- 1 teaspoon poultry seasoning
- 1 pound boneless, skinless chicken breasts
- 3–4 cups frozen cheese tortellini
- Fresh parsley, finely chopped, for garnish
- Freshly grated Parmesan cheese, for garnish
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Set the Instant Pot to “Sauté.” Pour the oil into the pot and heat until shimmery. Add the carrots, celery, and onion and cook, stirring, until just softened, 5 to 7 minutes, seasoning lightly with salt and pepper while they cook. Stir in the garlic during the last 30 to 60 seconds of cooking. Press “Cancel.” (Freezing instructions begin here.)
- Stir in the broth, water, Italian seasoning, poultry seasoning, ½ teaspoon salt, ⅛ teaspoon pepper, and the chicken.
- Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.)
- Transfer the chicken to a cutting board and shred with two forks or dice. Set aside.
- Set the Instant Pot to “Sauté” and bring the liquid in the pot to a boil. Stir in the tortellini and cook until soft and heated through, 3 to 4 minutes (or according to package instructions). Press “Cancel.”
- Stir the shredded chicken into the soup. If it’s too thick, add more broth or water. Taste and season with salt and pepper. Serve warm in bowls with chopped parsley and shredded Parmesan cheese on top, if desired.
Freeze For Later: Follow step 1. Let the veggies cool, then transfer them to a gallon-size freezer bag or round container. Add the chicken, broth, water, Italian seasoning, poultry seasoning, 1/2 teaspoon salt, and 1/8 teaspoon pepper (do not stack the chicken breasts in the bag/container; instead, place them side by side). Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen) alongside a bag of 3-4 cups frozen tortellini. Tip: Double bag the soup to help prevent leaks.
Prepare From Frozen: Set the Instant Pot to “Sauté.” Transfer the frozen soup to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow step 3, but cook for 17 to 22 minutes. Follow steps 4 through 6.
Want more easy Instant Pot Meals?
Check out our round up of freezer meals for the Instant Pot. All of these recipes can be made fresh or cooked straight from frozen!
Another new staple in our household — loved that I could easily double it and leave out some of the liquid while the chicken cooked in the crockpot and add it back in when it was done. A new mama friend’s family and our family all ate well tonight!
★★★★★
Love to hear it Jen! We’re so glad you continue to find recipes to love. 🙂
This was so easy and soo good. Even my two year old loved it. Will be making this often.
★★★★★
So glad to hear this Rachel. Thank you for taking the time to eave a review!
I already had chicken broth frozen, so I bagged that with the chicken, tortellini and veggies in three bags inside a grocery sack– a soup meal kit!
Great way to make it work for you Meagan!
Absolutely delicious. I almost went without the poultry seasoning, as I didn’t have it on hand–so glad I added that to my grocery list! The seasoning really adds such a good flavor. I did make one significant change using wild rice cooked on stovetop in place of the tortellini. Thank you for posting!
★★★★★
Hi Charity. Thank you for taking the time to leave a review and let others know about your experience and substitution.
This sounds like the perfect fall soup! I’m printing it out now so I can make it next week!