A creamy Instant Pot Chicken Tortellini Soup made with simple, everyday ingredients. This comforting soup comes together quickly and can be ready in under 30 minutes, making it perfect for busy weeknights or a cozy weekend meal.
Dump-and-Start Method
This recipe is designed for convenience: add most ingredients to the Instant Pot, cook, then finish the soup by simmering the tortellini and cream. For best results, leave the tortellini and half & half until the final step to prevent overcooking the pasta. The finish is quick—about 3 to 5 minutes—so you get tender pasta and a silky broth without extra fuss.
Simple Soup Recipe
This Instant Pot Chicken Tortellini Soup uses a short ingredient list and everyday pantry staples. Three-cheese tortellini adds richness, but you can substitute mushroom, spinach, or another favorite tortellini variety. Using fresh or frozen chicken breasts works well—this recipe handles either. Half & half creates a creamy finish; heavy cream or evaporated milk can be used instead, though the texture may vary slightly.
📖 Recipe
Instant Pot Chicken Tortellini Soup
Author: Dana
Instant Pot creamy chicken tortellini soup ready in less than 30 minutes.
Prep & Cook Time
- Prep time: 10 mins
- Cook time (pressure): 20 mins
- Natural release: 10 mins
- Total time: ~40 mins (includes natural release)
Servings & Nutrition
- Servings: 4
- Calories: 456 kcal (per serving, estimate)
Ingredients
- 1 lb chicken breasts (frozen or thawed)
- 1 yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- 4 cups chicken broth
- 1 cup half & half (or heavy cream / evaporated milk)
- 9 oz cheese tortellini
- 3 teaspoons cornstarch
- 3 teaspoons water
Instructions
- Add the diced onion, sliced carrots, chopped celery, and salt to the Instant Pot.
- Place the chicken breasts on top of the vegetables.
- Sprinkle the Italian seasoning over the chicken.
- Pour in the 4 cups of chicken broth. Do not stir; leave the ingredients layered for best results.
- Close the lid and set the Instant Pot to Manual (High Pressure) for 15 minutes.
- Allow a natural pressure release for 10 minutes, then carefully vent and open the lid.
- Switch the Instant Pot to Sauté. Add the cheese tortellini and the half & half.
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Stir the slurry into the pot, then simmer for 3–5 minutes until the tortellini reaches your desired tenderness and the soup has slightly thickened.
- Adjust seasoning to taste. If the chicken breast is large, shred or chop it before serving.
Tips, Substitutions & Variations
- Use frozen chicken breasts for a true dump-and-start meal—no thawing required. If using large breasts, check doneness and shred if needed before serving.
- Swap half & half for heavy cream for a richer soup, or evaporated milk for a lighter finish. Each will change the mouthfeel slightly.
- To reduce sodium, use low-sodium chicken broth and taste before adding extra salt.
- For more vegetables, add chopped spinach, kale, or frozen peas at the final simmer step.
- To make this dairy-free, substitute a dairy-free cream alternative and omit the cheese tortellini in favor of a dairy-free pasta or dumplings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat or in the microwave in short intervals to avoid overcooking the tortellini. If the soup thickens in the fridge, stir in a splash of broth or water while reheating.
Nutrition Note
Nutritional information provided is an estimate based on third-party calculations. Actual values may vary depending on specific ingredients, brands, and portion sizes.
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Enjoy this creamy, comforting Instant Pot Chicken Tortellini Soup any night of the week. It’s a fast, satisfying one-pot meal that the whole family will love.