Instant Pot Chicken Alfredo Tortellini Soup

8 standard portions

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Ingredients

• 2 tablespoons butter
• 3 cloves garlic (minced)
• 4 cups low sodium chicken stock
• 2 chicken breasts (boneless skinless )
• 1 teaspoon salt (to taste)
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg (optional)
• 10 ounces fresh tortellini (I used cheese-filled tortellini)
• 1 cup heavy whipping cream
• ½ cup shredded parmesan cheese
• 1 tablespoon cornstarch (mixed with 1 tablespoon of water)
• 1 cup fresh spinach (baby spinach or roughly chopped spinach leaves)

Method

1. Melt the butter in the Instant Pot using the SAUTE setting. Add garlic and cook for a minute. Switch off the saute setting.
2. Add chicken or vegetable stock, raw chicken breasts, ground nutmeg if using, salt, and pepper.
3. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
4. Carefully remove the lid, and take the chicken out and dice or shred it into pieces then set aside.
5. On the Instant Pot choose the SAUTE-low setting, and add in the tortellini and let the soup simmer until the tortellini float to the top (the recommended cooking time is usually written on the package). Switch off the saute setting.
6. Stir in the heavy cream, parmesan cheese, and cornstarch slurry to thicken the soup.
7. Stir in the spinach, and chicken. Give the spinach a few minutes to wilt, and the soup is ready to be served!