Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breast (diced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 1/2 cup diced onion
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 cups chicken broth
  • 2 cups tortellini
  • 1 cup spinach
  • 2 cups heavy cream
  • Parmesan cheese (for topping)

Instruction

  • Turn the Instant Pot to saute and add the butter and olive oil. Add the chicken and cook until no longer pink. 
  • Once the chicken is done, add the carrots, celery and onion. Saute for 1-2 minutes.
  • Turn off the saute function. Pour in some of the broth and scrape the bottom of the inner pot to make sure there are no bits stuck to the bottom.
  • Add in the spices and the rest of the broth. Stir to combine.
  • Pressure cook for 8 minutes on high.
  • Manually release the pressure when done cooking. Do this by turning the sealing valve to vent.
  • Turn saute mode back on and add the tortellini. Allow to simmer for about 5 minutes or until tortellini is done. You will know tortellini is done because it will float to the top of the pot. Turn off and stir in the spinach. Pour in the heavy cream and give one final stir.
  • If you desire, add parmesan cheese on top. Then, serve hot and enjoy!