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Ingredients

1 tablespoon salted butter ½ pound cubed boneless, skinless chicken breast ½ cup chopped onion ½ cup chopped carrots 2 cloves minced garlic 1 cup chicken broth ½ (8 ounce) package refrigerated cheese tortellini 1 tablespoon chicken broth 1 tablespoon all-purpose flour ¾ cup fat-free half-and-half ¾ cup chopped fresh spinach ½ teaspoon dried thyme ½ teaspoon garlic salt ¼ teaspoon black pepper

Nutrition Info

304.5 calories carbohydrate: 31 g cholesterol: 70.5 mg fat: 9.9 g fiber: 2.5 g protein: 23.1 g saturatedFat: 5 g servingSize: - sodium: 1021.7 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

3 servings

This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.