instant pot creamy chicken tortellini pasta in a white bowl with spinach and parmesan
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5 from 8 votes

Instant Pot Creamy Chicken Tortellini

Instant Pot Creamy Chicken Tortellini with spinach and sun dried tomatoes in a light Parmesan cream sauce is a quick and easy dinner ready in 30 minutes!
Course Main
Cuisine Italian
Keyword instant pot creamy chicken tortellini
Prep Time 5 minutes
Cook Time 9 minutes
pressure time 10 minutes
Total Time 24 minutes
Servings 8
Calories 414kcal
Author Dee

Ingredients

  • 1 tablespoon olive oil
  • 1.5 pounds boneless skinless chicken breast, cubed
  • 1 teaspoon sea salt
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 20 ounces refrigerated tortellini
  • 2 cups water or low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped sun dried tomatoes
  • 1/2 cup shredded Parmesan cheese
  • 2 cups chopped fresh spinach

Instructions

  • Press SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and cubed chicken pieces, and cook until no longer pink, stirring frequently 
  • Add the sea salt, granulated garlic, pepper and Italian seasoning, and stir until well coated, then hit CANCEL
  • Pour uncooked tortellini over chicken, then pour water over and around tortellini, and press down lightly with spatula
  • Place lid on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 4 minutes. Pot will take a few minutes to reach pressure, then begin counting down and cook
  • When pot beeps, do a quick or gradual quick release. When pin drops, carefully open lid, and stir well
  • Pour in heavy cream, and sun dried tomatoes, and stir well. Then, stir in Parmesan cheese, and mix until mixture thickens and is creamy. Sauce will thicken as pasta cools
  • Stir in spinach, and serve immediately. Top with additional cheese, if desired

Notes

Recipe uses a large family sized 20-ounce package of refrigerated tortellini (Buitoni brand) You can use 2 smaller packages if you can't find the larger size.
Recipe was made in 6-quart Instant Pot, but can be made in 8 quart without changing anything.
For a thinner sauce, add more cream. To thicken sauce even more, add more Parmesan cheese.

Nutrition

Calories: 414kcal | Carbohydrates: 32g | Protein: 31g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 798mg | Potassium: 345mg | Fiber: 3g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 2.4mg