Instant Pot Creamy Chicken Tortellini
Instant Pot Creamy Chicken Tortellini with fresh spinach and sun dried tomatoes in a light garlice Parmesan cream sauce is a quick and easy dinner ready in 30 minutes!
Servings: 8
Cost: $5
Equipment
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken breast, cubed
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
- 20 ounces refrigerated tortellini
- 2 cups water or low sodium chicken broth
- ½ cup heavy cream
- ¼ cup chopped sun dried tomatoes
- ½ 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 or broth 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 in the 6 quart. For the 8 quart, cook for 3 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.
For a thinner sauce, add more cream. To thicken sauce even more, hit Sauté to reduce the sauce for a minute or 2. Then, hit Cancel, and add Parmesan cheese. If you transfer the tortellini to a serving dish, it will cool down and thicken faster.
Fresh refrigerated or frozen tortellini cooks quickly in the Instant Pot. In the 8 quart, it takes 3 minutes. In the 6 quart, it takes 4 minutes.
For dried tortellini, follow the instructions on the box, and cook tortellini for half of the time recommended.
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