Instant Pot Chicken Alfredo Tortellini Soup
This Instant Pot Chicken Alfredo Tortellini Soup is a creamy, comforting meal combining tender chicken, cheesy tortellini, and a rich Alfredo-style broth, perfect for quick and satisfying dinners.
Servings: 4 servings
Ingredients
- 2 tablespoons butter
- 3 cloves garlic minced
- 4 cups low sodium chicken stock
- 2 chicken breasts boneless and skinless
- 1 teaspoon salt or to taste
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg optional
- 10 ounces fresh tortellini cheese-filled tortellini recommended
- 1 cup heavy whipping cream
- 0.5 cup parmesan cheese shredded
- 1 tablespoon cornstarch mixed with water 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 cup fresh baby spinach or roughly chopped spinach leaves
Instructions
- Start by turning your Instant Pot to the “Sauté” setting and melting the butter. Once melted, add the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
- Place the boneless, skinless chicken breasts right into the pot. Pour in the 4 cups of low sodium chicken stock, then season with salt, black pepper, and nutmeg if using. Give everything a gentle stir to combine.
- Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes. When the cooking cycle is complete, allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure manually.
- Open the lid and remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
- Add the fresh tortellini directly to the hot broth. Close the lid and set the Instant Pot to the “Sauté” function again. Cook the tortellini for 3-4 minutes, stirring occasionally to prevent sticking, until tender and cooked through.
- Reduce the heat to low. Stir in the heavy whipping cream and shredded parmesan cheese until fully incorporated and the soup is creamy. Then add the cornstarch slurry (cornstarch mixed with water) to the pot, stirring constantly until the soup thickens slightly, about 2 minutes.
- Finally, stir in the fresh spinach. Let it wilt in the warm soup for about 1-2 minutes. Taste and adjust seasoning with additional salt or pepper if needed.
- Ladle the soup into bowls and garnish with extra parmesan cheese if desired. Serve hot with crusty bread or a side salad for a complete meal.
Equipment
- Instant Pot
- Two Forks
Notes
For more flavor, sauté garlic with diced onion or shallots. Use fresh tortellini for best texture or frozen with adjusted cooking time. Adjust cornstarch slurry for desired thickness. Shred chicken finely to blend well. Avoid overcooking tortellini. Use freshly grated parmesan for best melt and flavor.
Variations include adding vegetables like mushrooms or zucchini, experimenting with Italian seasoning or herbs, substituting chicken with rotisserie or turkey, swapping parmesan for other cheeses, and dairy-free options using coconut or cashew cream.
Store leftovers in an airtight container in the fridge up to 3-4 days or freeze up to 2 months. Reheat gently and add stock or water if too thick.