Pressure Cooker Chicken Tortellini Soup

1. 1

   Turn on a multi-function pressure cooker (such as an Instant Pot) and choose the Saute setting. Add the butter and let it melt. Add the chicken, onion, carrots, and garlic. Saute until the chicken is golden brown, 8 to 10 minutes. Press Cancel.

2. 2

   Stir in 1 cup chicken broth. Move the chicken and vegetables to one side of the pot. Arrange the tortellini in a single layer on the other side. Close and lock the lid. Select high pressure per the manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build.

3. 3

   Release the pressure using the natural-release method per the manufacturer's instructions, 15 minutes. Release any remaining pressure using the quick-release method per the manufacturer's instructions. Unlock and remove the lid.

4. 4

   Stir 1 tablespoon chicken broth and the flour together in a microwave-safe bowl. Stir in the half-and-half. Microwave on high, stirring every 20 seconds, until the mixture thickens, 1 to 2 minutes. Pour the flour slurry into the pot and stir to combine. Add the spinach, thyme, garlic salt, and pepper. Stir until the spinach has wilted. Serve right away.

• Calories 364.91 kcal Moderate
• Protein 26.65 g Good Source
• Carbs 29.6 g Moderate
• Total Fat 14.31 g Moderate
• Saturated Fat 7.84 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 91.8 mg High
• Sodium 557.4 mg High
• Fiber 3.78 g Moderate
• Sugar 5.19 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 176.19 mg Moderate
• Iron 2.43 mg Moderate
• Potassium 305.07 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 1.89 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅