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 minutesminutes
Cook Time 20 minutesminutes
Time to bring up to pressure 15 minutesminutes
Total Time 55 minutesminutes
Servings 4people
Equipment
Instant Pot
Ingredients
1tbspolive oil
1yellow onion, diced
2 cloves garlic, minced
4-5sun-dried tomatoes, chopped
1/4cdry white wine (like pinot grigio)
2 1/2clow sodium chicken broth
28oz.fire-roasted crushed tomatoes
1/2tsp eachdried basil, dried oregano, red chile flakes
3-4boneless, skinless chicken breasts
10ozrefrigerated cheese tortellini
1 1/2cheavy cream
5ozfresh spinach
1cgrated parmesan
1 tspsalt
1tsppepper
Instructions
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.