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three white bowls with tortellini soup
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4.67 from 12 votes

Instant Pot Chicken Tortellini Soup

A delicious combination of chicken, vegetables, and pasta this easy soup makes for a perfect weeknight family dinner.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Soup
Cuisine: Italian
Servings: 5
Calories: 317kcal


  • 1 tablespoon olive oil
  • 2 tablespoons garlic minced
  • 1 medium yellow onion diced
  • 3 carrots peeled and sliced
  • cups tomato sauce love rao's marinara
  • 1 pound skinless, boneless chicken breasts or thighs
  • 2 teaspoons kosher salt
  • 2 cups water
  • 10 oz fresh spinach tortellini
  • 1 teaspoon dried parsley or fresh optional
  • 1 teaspoon red pepper flakes optional
  • 4 ounces baby spinach or baby kale
  • 2 tablespoons grated parmesan optional


  • Set the Instant Pot to Saute mode and heat oil. Add garlic, onion, carrots, tomato sauce, chicken, salt, and water. Give a quick stir. Secure lid with pressure valve to sealing.
  • Select the Manual / Pressure Cook (Hi) setting and adjust the cook time to 8 minutes. Allow natural pressure release.
  • Open the Instant Pot, take the chicken out, and shred. Set Instant Pot to saute(more) mode. Optional step - blend the soup partially (about 30 seconds) for a creamier texture using an immersion blender. 
  • Add tortellini and cook for 2 minutes (follow instructions on the package). Add shredded chicken, parsley, and red pepper flakes. Add more water to bring the soup to the desired consistency.
  • Fold in spinach and bring the soup to a gentle boil. Press Cancel. Enjoy hot with grated parmesan. 



For Fresh Pasta's saute mode using the instructions on the pasta package works best as the broth is already hot.
For dry pasta, use the pressure cook option. The general rule is to half the cook time on the package minus 1 minute. Quick Release. Then stir in chicken and greens. 
Vegetarian Variation
  1. Replace chicken with your favorite beans or diced potato. I love creamy cannellini beans. Just reduce the pressure cook time to 4 minutes.
  2. Use dry pasta. For the vegetarian version, pasta and beans can go together and just adjust the cooking time to "half minus one "of the pasta box instructions. Remember to quick release.


Calories: 317kcal | Carbohydrates: 31g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 800mg | Potassium: 875mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8925IU | Vitamin C: 17.4mg | Calcium: 106mg | Iron: 2.5mg
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