Oh my goodness, sometimes you just need dinner on the table FAST, but you crave something that tastes like you spent all afternoon simmering it, right? That’s where my Instant Pot comes in! It is my absolute sanity saver on those chaotic weeknights. Forget takeout menus, because trust me, this recipe for Instant Pot Creamy Chicken Tortellini Soup delivers the richest, most comforting flavor you can imagine, all in under 30 minutes.
I wasn’t sure at first if a pressure cooker could handle ‘creamy’ well, but I was totally wrong. The magic happens when the aromatics get infused under pressure, giving the broth unbelievable depth. We are talking seriously hug-in-a-bowl quality here, and you barely had to lift a finger. Honestly, if you own an Instant Pot, you need this soup in your rotation!
Why This Instant Pot Creamy Chicken Tortellini Soup is a Weeknight Hero
When I say fast, I mean *fast*. This isn’t one of those recipes where the description lies; you genuinely have this glorious Instant Pot Creamy Chicken Tortellini Soup ready in about 30 minutes total. That’s barely enough time to set the table!
Here’s why it earns its weekly rotation spot in my house. If you want more lightning-fast supper ideas, be sure to check out my guide on recipes ready in 15 minutes.
- It’s practically a dump-and-go meal—the pressure cooker does all the heavy lifting.
- Cleanup is a dream! We’re talking about one pot, maybe a couple of cutting boards.
- The creamy factor is intense, giving you that velvety texture usually reserved for slow-cooked recipes.
If you need dinner in a hurry that everyone will actually devour, this is your golden ticket. Honestly, you’ll wonder why you didn’t try this sooner!
Ingredients for Your Instant Pot Creamy Chicken Tortellini Soup
Getting everything ready upfront is half the battle, especially when using the Instant Pot. For this wonderful Instant Pot Creamy Chicken Tortellini Soup, you’ll need about twelve core components to build that flavor base. You start with the easy stuff: a tablespoon of olive oil for sautéing, a pound of boneless, skinless chicken breasts cut into nice bite-sized pieces, and your fresh vegetables—one medium yellow onion chopped, two carrots sliced, and two celery stalks sliced.
For the liquid and seasoning, grab four cups of chicken broth, one teaspoon of dried Italian seasoning, half a teaspoon of garlic powder, plus a quarter teaspoon of salt and just a pinch (1/8 teaspoon) of black pepper. Then come the stars: one nine-ounce package of refrigerated cheese tortellini, half a cup of heavy cream for that decadent richness, and a quarter cup of grated Parmesan cheese. Don’t forget a little fresh parsley at the end for garnish—it should always look pretty, even when it’s made in 30 minutes!
Step-by-Step Instructions for Instant Pot Creamy Chicken Tortellini Soup
Okay, let’s get this magic rolling! Remember, even though this is fast, we do it in stages because the texture depends on it. If you’re in an even bigger rush, feel free to use leftover shredded rotisserie chicken and just skip right to the sautéing the veggies part! For more speedy meals, don’t forget to check out my quick and easy recipes.
Sautéing Aromatics and Browning Chicken
First things first, set your Instant Pot right to ‘Sauté’ mode—this heats up way faster than waiting for a regular stovetop. Add that tablespoon of olive oil, and once it shimmers a tiny bit, toss in your bite-sized chicken pieces. You only want them lightly browned on all sides, maybe four minutes total, then pull them out and set them aside while they wait. Next up are the veggies: onion, carrots, and celery go into the hot pot. Stir them regularly until they start getting soft and smelling amazing, about five minutes.
Pressure Cooking the Base of Your Instant Pot Creamy Chicken Tortellini Soup
Now we add the flavor builders! Stir in your chicken broth, Italian seasoning, garlic powder, salt, and pepper. This is the most important part when using an Instant Pot: take your spatula and really scrape up any little brown bits stuck to the bottom. If you leave those, you’ll get that annoying ‘BURN’ notice, and nobody has time for that drama! Put your lid on, make sure the valve is set to sealing, and set it to Manual/Pressure Cook on High for exactly 5 minutes. When that timer goes off, do a nice, quick pressure release—don’t wait around for the natural release! This speedy step locks in all the flavor for our Instant Pot Creamy Chicken Tortellini Soup.
Finishing the Instant Pot Creamy Chicken Tortellini Soup
Once the pressure is down, stir the chicken back into the broth. Now, we deal with the pasta. Keep the pot on Sauté mode (or just let it sit with the lid off, it’s forgiving!) and add your refrigerated tortellini. Stir constantly until they are perfectly cooked through, usually just three to five minutes. This is where we get luxurious: turn the heat OFF or remove the pot from the base. Gently stir in the heavy cream and the Parmesan cheese until everything is silky smooth. If you need a technique boost here, I talk about creamy sauces in my creamy garlic chicken guide. And here’s my big rule for the best Instant Pot Creamy Chicken Tortellini Soup: never, ever boil the soup after you add the cream, or it might separate a bit. Just let that residual heat warm it through. Ladle it bowls and top with fresh parsley!
Tips for the Best Instant Pot Creamy Chicken Tortellini Soup
I love talking shortcuts, but I also love when a recipe gets just a little bit *better* with one extra move. To make sure your Instant Pot Creamy Chicken Tortellini Soup is truly unforgettable, here are a few things I always do!
First, remember that rotisserie chicken trick? If you have leftover shredded chicken from a shopping trip or earlier cooking, skip the initial 5-minute pressure cook entirely! You just toss the already cooked chicken in with the cream and Parmesan at the very end to warm it through. It shaves off another five minutes, which is huge on a demanding Tuesday.
Next, everyone asks how to make this soup thicker. If you prefer it closer to a stew consistency, don’t sweat it! I just mix one tablespoon of cornstarch with two tablespoons of *cold* water until smooth—that’s called a slurry, by the way. Whisk that into the soup right when you add the cream and Parmesan. Let it simmer for a minute or two, and wow, you get perfect thickness. For more tips on making creamy meals shine, check out my thoughts on creamy garlic chicken recipes.
Finally, a word about the Parmesan: use the finely grated stuff straight from the can or jar if you need speed, but it will dissolve smoother than the block cheese. If you use the block stuff, grate it super fine so it melts right into the broth for that ultimate luxurious texture in your Instant Pot Creamy Chicken Tortellini Soup.
Storage and Reheating Instructions for Instant Pot Creamy Chicken Tortellini Soup
So, you were smart and made extra! Congratulations, that means future you gets another break. Storing leftovers of your Instant Pot Creamy Chicken Tortellini Soup is easy, but you have to be prepared for what happens to pasta in the fridge overnight.
The tortellini, bless its little pasta heart, is going to soak up ALL that gorgeous creamy broth. When you reheat it the next day, it’ll be super thick, almost like a casserole. That’s why I always recommend reheating this soup gently on the stovetop instead of microwaving, if you can.
When you heat it up, keep an extra splash of chicken broth or a little splash of heavy cream handy. Stir that in as it warms until you get that perfect soup consistency back. If you’re looking for more tips on keeping creamy comfort food perfect past day one, check out how I handle leftovers from my creamy garlic chicken recipes. This soup tastes incredible the second day, you just need a little liquid adjustment!
Variations for Your Chicken Tortellini Soup Recipe
The base of this soup is so fantastic that it begs you to start experimenting, which I totally encourage! Once you master the technique—especially not boiling that cream—you can start going wild with enhancements. This is where the recipe truly becomes *yours*.
My favorite, easiest addition? Greens! About three minutes before you stir in the heavy cream, I toss in a huge handful or two of baby spinach. It wilts down instantly, adding color and some sneaky nutrition that my kids never notice. If you love greens, you might also enjoy looking at some other recipes that incorporate cream cheese in fun ways, like the ones I rounded up in this cream cheese roundup.
If you want to switch up the flavor profile completely, try swapping out the dried Italian seasoning. For something brighter and fresher, use dried thyme and a squeeze of fresh lemon juice right at the end. It completely changes the soup’s vibe from cozy and classic to light and zesty!
And let’s talk cheese! While the recipe calls for Parmesan, feel free to substitute some of it with Gruyère or Fontina when you stir in the cheese at the end. These melt beautifully and add a nutty, more complex flavor to the creaminess. Gruyère adds an unbelievable depth—just be careful not to overheat it after it melts in!
Frequently Asked Questions About Instant Pot Creamy Chicken Tortellini Soup
It’s funny how many questions pop up once people see how easy this Instant Pot Creamy Chicken Tortellini Soup is! People are usually worried about the texture or the speed, but I promise, once you nail the timing, you’ll be an Instant Pot soup master. If you’re curious about other ways to speed up dinner, I cover some similar concepts in my creamy garlic chicken posts!
Can I use dried tortellini instead of refrigerated?
Yes, you absolutely can, but you have to adjust the method! Remember, the refrigerated stuff cooks in just a few minutes using residual heat. If you use dried tortellini, you need to add it *before* you seal the lid for the pressure cooking phase. Cook it for 1 minute on High pressure, followed by a Quick Release. Just make sure you check your package instructions, too, because cooking times can vary a bit based on the filling!
How do I make this Instant Pot Creamy Chicken Tortellini Soup dairy-free?
That’s a great question for anyone with sensitivities! You can definitely tweak this for dairy-free eating. For replacing the heavy cream, try using a can of full-fat, unsweetened coconut milk. It adds richness without tasting like coconut, honestly! For the Parmesan cheese, the secret weapon is nutritional yeast. Start with about half the amount you would use for Parmesan and you get a wonderful savory, cheesy flavor without any dairy in your Instant Pot Creamy Chicken Tortellini Soup.
Why did my tortellini get mushy?
Ugh, mushy pasta is the worst! This almost always happens when you add the tortellini too early. Since they are already pre-cooked and fresh, they don’t need the pressure cooking time at all. Always wait until IMMEDIATELY after you finish the pressure cooking and Quick Release—that’s when you add the tortellini only during the final simmer on Sauté mode. If you cook them under pressure, they turn into little pillows of sadness far too quickly!
Estimated Nutritional Information for Instant Pot Creamy Chicken Tortellini Soup
I always like to give you folks an idea of what you’re getting into nutritionally, even though I tell everyone not to stress too much when eating comfort food! Based on my calculations for a serving of this amazing Instant Pot Creamy Chicken Tortellini Soup, you are looking at about 420 calories, 22 grams of fat, and a fantastic 30 grams of protein. That’s a real meal right there!
Keep in mind, though, these numbers are just estimates based on the ingredients I list out. If you use leaner chicken or decide to cut back slightly on the heavy cream, your totals will shift a little bit. But the bottom line is, this soup is satisfying, protein-packed, and super fast to make!
Share Your Instant Pot Creamy Chicken Tortellini Soup Experience
Now that you know all my little tricks for getting this luscious Instant Pot Creamy Chicken Tortellini Soup on the table so quickly, I desperately want to hear from you! This recipe is one of my go-tos, and I always love seeing how other cooks put their own spin on it.
Did you skip the chicken and make it vegetarian? Did you sneak in some extra veggies while the aromatics were sautéing? Please, don’t keep those genius ideas to yourself! The best part of sharing recipes is learning from everyone else’s mad scientist kitchen experiments.
If you made this soup and loved it—or if you have a burning question that I missed in the FAQ—take a moment and leave a star rating right below this section. Then, pop down into the comments and tell me how it went! Getting your feedback really helps me know which recipes to share next. If you ever need to get in touch directly about kitchen dilemmas or recipe ideas, you can always reach out via my contact page. Happy cooking, and enjoy that creamy comfort!
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Instant Pot Creamy Chicken Tortellini Soup
- Total Time: 30 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Make a rich and creamy chicken tortellini soup quickly using your Instant Pot.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add olive oil.
- Add chicken pieces and cook until lightly browned on all sides, about 4 minutes. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
- Stir in chicken broth, Italian seasoning, garlic powder, salt, and pepper. Scrape up any browned bits from the bottom of the pot.
- Return the chicken to the pot.
- Secure the lid and set the valve to sealing. Cook on Manual/Pressure Cook on High for 5 minutes.
- Once cooking is complete, perform a Quick Release of the pressure.
- Stir in the tortellini and cook on ‘Sauté’ mode (or let sit with the lid off) until the tortellini is cooked through, about 3-5 minutes.
- Stir in the heavy cream and Parmesan cheese until the soup is creamy. Do not boil after adding cream.
- Serve hot, garnished with fresh parsley.
Notes
- You can use pre-cooked rotisserie chicken if you skip the initial sautéing step for the chicken. Add the shredded chicken during the last step with the cream.
- For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup during the final simmering stage.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 30
- Cholesterol: 110
Keywords: Instant Pot, creamy soup, chicken tortellini, quick dinner, pressure cooker