This Instant Pot Chicken Tortellini Soup is loaded with vegetables and cheese tortellini! The perfect chicken soup for a chilly day — made in 30 minutes or less and freezer friendly!
I am a big soup lover, and now that fall is here I knew it was time to bust out my Instant Pot for another Instant Pot chicken soup recipe — this time Instant Pot Chicken Tortellini Soup!
If you’ve been hanging around for a while, maybe you saw (and experienced!) this Creamy Instant Pot Chicken Noodle Soup. It is loaded with healthy ingredients but still tastes rich and indulgent. It’s a family favorite!
This time, we’re mixing things up just a bit.
I swapped out my Ditalini pasta for some cheese tortellini and — ohmyword — I could eat this every day and not complain!
Mind you, I am a soup eater spring, summer, fall and winter, so maybe that’s not that surprising.
Cheese tortellini is one of those things we don’t buy often, so when we do it’s more of a treat. My self-control around cheese-stuffed pasta is little to none so when I do get my hands on some I really want to enjoy it!
If you prefer, you can definitely check out my original Instant Pot chicken soup recipe above, or simply swap out the pasta for one of your choosing.
Tips and tricks for Making Instant Pot Chicken Tortellini Soup:
- Feel free to swap out the vegetables for some that your family prefers: mushrooms, broccoli, peppers, onions, zucchini, corn, peas — you can really add almost anything, you just have to keep cook time in mind. Things like broccoli and peas can’t really stand up to the high pressure of the pressure cooker so you will want to add those with the pasta at the end.
- When I made this recipe, I first cooked up an Instant Pot Whole Chicken, then used the bones to make a broth, and used that combined with leftover chicken (white and dark meat) to make my soup. It was unbelievable, and I highly recommend making your own broth when you can (though, let’s get real — we all know that’s not always going to happen!).
- If you don’t have cheese tortellini, you can definitely use regular pasta but remember that fresh pasta will cook quickest, so choose something very small or something fresh from the refrigerated section of the grocery store.
- I make my own Instant Pot bone broth, but don’t exactly follow a recipe. If you’re looking for a recipe, maybe check out this Instant Pot Bone Broth.
Instant Pot Chicken Tortellini Soup
Ingredients
- 4 cups low sodium chicken broth
- 3 large carrots peeled and sliced
- 2 ribs celery sliced
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 cups cooked chicken chopped
- 2 cups cheese tortellini 1 250g package
Instructions
- Add carrots, celery, broth, parsley, salt, thyme, garlic powder, and pepper to the Instant Pot (I use a 6 quart).
- Set to high pressure, Manual mode, for 3 minutes. It will take about 10 minutes to come to pressure and start counting down.
- When cook time is over, release pressure gradually (use a towel to keep the steam off your hands, but keep your hand on the valve to slowly release the pressure. Be careful because soup can sputter).
- Turn the Instant Pot to saute and add the chicken and tortellini. Cook for 5 minutes or until tortellini reaches desired tenderness.
Valerie B Williams says
This really hit the spot, thanks. Feeling under the weather and this was quick and easy.
I didn’t have any cooked chicken, but I did have chicken and ricotta tortellini. Didn’t miss the chicken at all. I also used a box of chicken bone broth which worked well.
Ashley Fehr says
Thanks Valerie! I’m so glad you enjoyed it!
Cameron Quillin says
I am going to make this tonight but I need enough for 6 people. Any good ideas to increase the recipe?
Ashley Fehr says
You can double it as long as it’s not over the max line! Keep in mind that it will take significantly longer to come to pressure and release pressure.
The Angry Intern says
I made this tonight for dinner, as I remembered I still had some grilled chicken from Costco in the fridge. Stupidly easy to make, cooking times given are pretty accurate. It was quite tasty and I’m also happy I wasn’t left with 5 gallons of soup for leftovers. One bowl for dinner and I probably have 2 lunch portions left. Thanks for posting this one, I’m going to check out some of the other recipes you have, been looking to expand my Instant Pot repertoire.
Ashley Fehr says
I’m so happy to hear you enjoyed it!
Cindy Kitchen says
I would think we could add the tortellini at the end and just put the lid back on and let it cook that way, same with already cooked chicken?
Ashley Fehr says
Yes, you definitely can! I just wouldn’t cook it too long
Kristin says
I used some leftover Thanksgiving turkey breast instead of chicken. Yum!
Megan says
Have you cooked the chicken with the liquid in the beginning? Just wondering how I could I corporate that so I don’t have to cook the chicken separately
Ashley Fehr says
Yes you definitely can! You might want to cut it up and give it a head start before adding the veggies though because the vegetables don’t need to be cooked that long, and you definitely want your chicken to be cooked through.
Stacie says
Can you use frozen tortellini?
Ashley Fehr says
Yes, definitely! You just might need a couple more minutes cook time.
Jennifer says
Just made this!! So good!! Thanks for the recipe. This ones a keeper.
Ashley Fehr says
So happy to hear that!
Karen says
Hi I don’t have an instant pot. Can I use the stove or crockpot?
Ashley Fehr says
Yes definitely! You can throw everyone in the pot according to the directions above, and it will just take longer to cook and you’ll need to stir occasionally.
Ashley Fehr says
Yes definitely! Either will work great
Sarah @Whole and Heavenly Oven says
This is the kind of cozy food I want to fill my instant pot with!! Chicken tortellini soup is always a winner and this looks INSANELY good, Ashley!
Ashley Fehr says
Thanks Sarah!