Ingredients

The following ingredients have 9 Servings
  • 2 Tbsp butter
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 8 cups chicken broth
  • 4 medium carrots, cut into ½ inch pieces
  • 4 celery ribs, cut into ½ inch pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 pounds boneless skinless chicken breasts (frozen is okay)
  • ½ cup flour
  • 2 cups half and half
  • 1 (19 oz) package frozen cheese tortellini
  • 1 ½ cup grated/shredded parmesan cheese
  • 5 large kale leaves, washed and coarsely chopped (discard the stem)
  • Salt and pepper to taste

Instruction

  • Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around. Add in the onion and saute for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the chicken broth.
  • Add in the carrots, celery, salt, pepper and chicken. Turn off the saute setting.
  • Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for thawed chicken or 12 minutes for frozen chicken on high pressure. When the time is up let the pot sit for 5 minutes (display will read L0:05) and then move the valve to venting.
  • Remove the chicken and place on a cutting board. Shred or cut the chicken into pieces. Add the chicken back into the pot.
  • Warm the half and half (I just do this in the microwave for 1 minute). Whisk the flour a tablespoon at a time into the half and half until it is a smooth mixture. Pour the mixture into the Instant Pot. Turn the Instant Pot to the saute setting. The soup will thicken up fairly quickly.
  • Stir in the tortellini. The frozen tortellini only take about 2 minutes to cook.
  • Stir in the parmesan and kale.
  • Salt and pepper to taste. Ladle into bowls and serve.