Instant Pot Chicken Tortellini Soup
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!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
- 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
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.
Calories: 381kcal | Carbohydrates: 31g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 981mg | Potassium: 549mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7790IU | Vitamin C: 3.3mg | Calcium: 116mg | Iron: 3mg