Creamy, cozy Instant Pot Creamy Tortellini Chicken Soup is a quick, comforting and filling soup that the whole family will want over and over!SOUP IN UNDER 30 MINUTESRemember how popular the instant pot was a few years ago? Everyone was getting them for Christmas and I got constant requests for instant pot recipes. I couldnt get them out fast enough. Then it was air fryer recipes. Those both seem to dropping off in popularity (at least they are on my site) as most faddish small appliances do over time (except for the slow cooker that one isnt going anywhere, ha!) There are still a few die hard fans out there so that is why I still occasionally create an instant pot or air fryer recipe. I love how easy this Instant Pot Creamy Tortellini Chicken Soup is to make. You dont need a whole lineup of ingredients and it comes together easily in the pressure cooker. Dont have an instant pot? I have other ways to make this below in the Frequently Asked Question section.FREQUENTLY ASKED QUESTIONS:Can I use fresh chicken instead? Use 1 pound raw chicken breast or thighs, add to the Instant Pot before cooking on manual/high setting. Add about a cup of broth to the pot. Youll need to cook on high for 10 minutes. Can I make this on the stove instead? Yes, in fact its an easy soup to make on the stove. Since youre using precooked chicken, its just a matter of throwing everything in a pot and heating it all up. In a large pot or Dutch oven, heat 1 Tablespoon olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook for 45 minutes, until softened.Stir in chicken breasts, Italian seasoning, salt, pepper, and chicken broth. Bring it all to a boil, then reduce heat to low. Cover and simmer for 2025 minutes. Stir in tortellini and heavy cream. Simmer for 57 minutes, until tortellini is tender and everything is warm. Can this be made in the Slow Cooker? Yes, this is another easy recipe to convert to a crock pot soup. In your slow cooker, add cooked chicken, chicken broth, heavy cream, diced onion, minced garlic, carrots, celery, Italian seasoning, salt, and pepper.Cover and cook on low for 45 hours or high for 23 hours until the vegetables are tender.About 30 minutes before serving, stir in the tortellini, heavy cream, and spinach. Continue cooking until the tortellini is tender and heated through. Taste and adjust seasoning as needed, then serve. How do I avoid the burn notice on the Instant Pot? Scraping the bottom of the pot really well after adding broth will prevent burning and add delicious flavor. What to serve with Instant Pot Creamy Tortellini Chicken Soup Some of my favorites are Breadsticks, Garlic Bread, Garlic Knots, Garlic Naan, crusty bread with butter. You cant go wrong with a big mixed greens salad with a light vinaigrette or your favorite dressing with a big bowl of this soup either. And of course, a side of your favorite veggies like roasted or sauted vegetables like asparagus, zucchini, or Brussels Sprouts are great options. Can I use something else other than tortellini? Sure. I think gnocchi would be another delicious option. How long are leftovers good for? Store leftovers in an airtight container in the refrigerator for up to 3 days. I havent tried freezing this soup. I suppose you could but you have to be careful with freezing cream based soups. The cream likes to separate when reheating so reheat slowly would be my best advice. Whats the best way to reheat this soup? Reheat gently on the stovetop or in the microwave in 30-second intervals until hot.The tortellini will absorb the broth, add extra broth and cream when reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)butter you can use salted or unsalted butter.onion, celery and carrots some stores are now carry pre-chopped containers of diced onion, celery and carrots (it might say mire-poix on the container), this can be a great time saving option as well.Italian seasoning I go with standard Italian seasoning but you could use poultry seasoning, a little thyme, or even cajun seasoning for a little kick.chicken broth you can use low or no sodium chicken broth to help control the amount of sodium in this recipe. You can even use Homemade Chicken Broth if you have some on hand.rotisserie chicken If you dont want to use rotisserie chicken, try boiling, roasting or pan frying some chicken to use in this (breasts or thighs both work.) fresh cheese tortellini I prefer to use fresh cheese tortellini (the kind you get in the refrigerated section) instead of frozen for the best texture. If using frozen tortellini, let it partially thaw first. Use your favorite tortellini filling cheese, meat, mushroom, etc.ground nutmeg this is an optional ingredient. Nutmeg is optional but adds a nutty warmth to the soup. Just a tiny little bit does the trick!spinach You can omit the spinach or add kale.heavy whipping cream You could swap half-and-half for the heavy cream. Or in a pinch, you could use a little evaporated milk.freshly grated Parmesan cheese this is an optional ingredient that I used for servingHOW TO MAKE INSTANT POT CREAMY TORTELLINI CHICKEN SOUP:Set Instant Pot to Saut mode. Once hot, melt butter, and add onions, celery, carrots, Italian seasoning, salt, and pepper. Cook for 5 minutes, stirring occasionally, until vegetables are softened.Pour in broth, scraping up any browned bits from the bottom of the pot. Cancel saut mode. Secure the lid and set the valve to sealing. Cook on manual/high pressure for 2 minutes.Once done, allow a 5-minute natural release, then do a quick release of the remaining pressure.Carefully open the lid and switch back to saut mode. Add chicken, tortellini, and nutmeg. Stir to combine. Cook for 3-5 minutes, or until the tortellini is tender. Stir in spinach and heavy cream and cook until the spinach is wilted, about 2-3 minutes.Ladle into bowls and top with fresh chopped parsley and grated Parmesan, if desired. Enjoy!CRAVING MORE RECIPES?Instant Pot Cheeseburger SoupInstant Pot Chicken Pot PieInstant Pot Chicken and Rice SoupInstant Pot Vegetable SoupInstant Pot Olive Garden Chicken ScampiInstant Pot Lasagna SoupInstant Pot Potato SoupInstant Pot Stuffed Peppers PrintInstant Pot Creamy Tortellini Chicken SoupA creamy chicken soup with tortellini made in the pressure cooker.Course SoupCuisine AmericanPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 6Calories 330kcalAuthor Brandie SkibinskiIngredients2 Tablespoons butter (can use salted or unsalted) yellow onion, diced1 cup diced celery2 cups diced carrots1 teaspoon Italian seasoning1 teaspoon salt teaspoon black pepper4 cups chicken broth (1-quart, can use low sodium or no sodium broth)2 cups cooked rotisserie chicken, shredded9 ounce package fresh cheese tortellini teaspoon ground nutmeg (optional)1 cup chopped spinach cup heavy whipping creamfresh chopped parsley (optional, for garnish)freshly grated Parmesan cheese (optional, for serving)InstructionsSet Instant Pot to Saut mode. Once hot, melt 2 Tablespoons butter and add 1/2 yellow onion, diced, 1 cup diced celery, 2 cups diced carrots, 1 teaspoon Italian seasoning, 1 teaspoon salt and teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until vegetables are softened. Then pour in 4 cups chicken broth scraping up any browned bits from the bottom of the pot (don't skip this step or you might get a burn notice.) Cancel saut mode. Secure the lid and set the valve to sealing. Cook on manual/high pressure for 2 minutes. Once done, allow a 5-minute natural release, then do a quick release of the remaining pressure.Carefully open the lid and switch back to saut mode. Add 2 cups cooked rotisserie chicken, shredded, 9 ounce package fresh cheese tortellini and teaspoon ground nutmeg. Stir to combine. Cook for 3-5 minutes, or until the tortellini is tender.Stir in 1 cup chopped spinach and cup heavy whipping cream and cook until the spinach is wilted, about 2-3 minutes. Turn off saute mode. Ladle into bowls and top with fresh chopped parsley and freshly grated Parmesan cheese, if desired. Enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This recipe makes 4-6 servings depending on the size of your servings.Also, this recipe timing doesnt account for the time needed for the Instant Pot to come to pressure or to release the pressure.NutritionCalories: 330kcal | Carbohydrates: 27g | Protein: 20g | Fat: 16g | Sodium: 1294mg | Fiber: 4g | Sugar: 6g