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Instant pot chicken tortellini soup
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Instant Pot Chicken Tortellini Soup with Spinach

Prep Time10 minutes
Cook Time30 minutes
Course: Dinner
Servings: 6

Equipment

  • Pressure cooker/instant pot

Ingredients

  • 1 tablespoon olive oil 
  • 4 bone-in, skin-on chicken thighs 
  • coarse kosher salt and freshly ground black pepper, to taste 
  • 2 carrots, thinly sliced 
  • 2 ribs celery, diced 
  • 1 medium onion, diced
  • 6 cloves garlic, minced 
  • 2 tablespoon fresh parsley, chopped 
  • 7 cups water 
  • 1 chicken bouillon cube 
  • 1 parmesan rind (optional)
  • 8 oz frozen cheese tortellin
  • 5 oz baby spinach 

Instructions

  • Dry the chicken thighs well with paper towels, and season on both sides with salt and pepper.
    2. Set Instant Pot to sauté.
    3. Add olive oil to the Instant Pot, and add chicken skin side down.
    4. Lightly brown the chicken, 3-4 minutes a side. Remove to a plate and set aside (chicken will not be cooked through).
    5. Add the carrot, celery, onion, and garlic. Cook 2-3 minutes, stirring occasionally. scrape up any brown bits from the bottom of the pot.
    6. Add the chicken back to the pot, along with the water, bouillon, parsley, and parmesan rind (optional).
    7. Lock lid, and set Instant Pot to high pressure for 20 minutes.
    8. Do a 5 minute natural release, followed by a manual release.
    9. Remove the parmesan rind (if using) and the chicken thighs.
    10. Discard the parmesan rind, shred the chicken meat (discarding skin and bones), and add the shredded chicken back to the Instant Pot.
    11. Set to Instant Pot to sauté, and bring to a boil.
    12. Add the tortellini and cook 5-6 minutes, or until cooked through.
    13. Turn off the heat, and add the spinach. Stir until wilted.
    14. Taste for seasoning, and add salt and pepper to taste. Serve hot!