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+ servings
Instant Pot soup

Instant Pot Creamy Tortellini Chicken Soup

This recipe combines sun-dried tomatoes, ready-made tortellini, chicken and spinach for a balanced one-pot meal with only one dish to clean too! Great for a busy weeknight family dinner.
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 20 minutes
Time to bring up to pressure 15 minutes
Total Time 55 minutes
Servings 4 people


  • Instant Pot


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 4-5 sun-dried tomatoes, chopped
  • 1/4 c dry white wine (like pinot grigio)
  • 2 1/2 c low sodium chicken broth
  • 28 oz. fire-roasted crushed tomatoes
  • 1/2 tsp each dried basil, dried oregano, red chile flakes
  • 3-4 boneless, skinless chicken breasts
  • 10 oz refrigerated cheese tortellini
  • 1 1/2 c heavy cream
  • 5 oz fresh spinach
  • 1 c grated parmesan
  • 1 tsp salt
  • 1 tsp pepper


  • Turn Instant Pot to saute function, high temperature. Saute onions in olive oil until tranluscent, about 2-3 minutes. Add garlic and saute for 1 minute.
  • Add sun-dried tomatoes and saute for 2 minutes.
  • Add wine and scrape up bits from bottom of pan. Add chicken broth, crushed tomatoes, chicken breasts and all spices. Put lid on to seal.
  • Cancel saute function and turn on pressure function, high. Cook for 12 minutes. Release pressure manually. Shred chicken with 2 forks right in pot.
  • Turn on saute function. Add tortellini and heavy cream, gently stir and cook for 4-5 minutes until heated through.
  • Fold in spinach gently until wilted, about 2 minutes.
  • Serve into bowls, top with grated parmesan cheese.