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- 1 pound boneless, skinless chicken breasts, diced - 2 cups chicken broth - 1 cup heavy cream - 2 cups fresh or frozen cheese tortellini - 1 cup baby spinach - 1 cup cherry tomatoes, halved - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - Fresh basil leaves, for garnish For this Instant Pot Creamy Chicken Tortellini, I use key ingredients that create a tasty dish. The chicken provides protein and heartiness. Tortellini adds a delightful texture and is stuffed with cheese. The heavy cream brings richness and creaminess to the mix. Next come the vegetables. Spinach adds color and nutrients. Cherry tomatoes bring sweetness and a burst of flavor. Onion and garlic add depth and aroma. Seasoning is where the magic happens. Italian seasoning gives a blend of herbs that elevate the dish. Olive oil adds a smooth finish and richness. Fresh basil is a bright touch, adding freshness and color. With these ingredients, you set the stage for a delicious meal. Each component plays a role in making this dish creamy, flavorful, and satisfying. First, we start by sautéing the chicken. Set your Instant Pot to the “Sauté” mode. Add two tablespoons of olive oil to the pot. Once the oil is hot, add one pound of diced chicken breasts. Season the chicken with salt and black pepper. Cook the chicken for about 5 to 7 minutes. You want it brown but not fully cooked. After browning, remove the chicken from the pot and set it aside. Next, we need to cook the onion and garlic. In the same pot, add one diced medium onion and three minced garlic cloves. Sauté these for 2 to 3 minutes. You will know it’s ready when the onions turn soft and fragrant. Now, it's time to deglaze the pot. Pour in two cups of chicken broth. Use a wooden spoon to scrape the bottom of the pot. This helps lift any tasty bits stuck to the pot. Stir in one teaspoon of Italian seasoning. Now, let’s pressure cook the chicken. Return the browned chicken to the pot. Make sure the lid is on tight and set the valve to Sealing. Pressure cook on high for 5 minutes. Once the time is up, do a quick release of the pressure. Carefully open the lid, and you’ll see the chicken is now fully cooked. It’s time to make it creamy and add tortellini. Stir in one cup of heavy cream and two cups of cheese tortellini. Close the lid again and pressure cook for another 3 minutes. After this, perform another quick release of the pressure. Finally, add one cup of baby spinach and one cup of halved cherry tomatoes. Stir until the spinach wilts and everything is hot. For serving, taste your dish and adjust seasoning if needed. Serve the creamy chicken tortellini in deep bowls, topping each with fresh basil leaves for a nice finish. - Ensuring perfect pressure cooking: First, always check the seal on your Instant Pot. A tight seal helps build pressure fast. Make sure the valve is set to Sealing. This step is key to cooking your chicken and tortellini perfectly. - Avoiding overcooking tortellini: Tortellini cooks quickly, so keep an eye on the time. After pressure cooking the chicken, let the tortellini cook for only three minutes. This will keep it tender, not mushy. - Suggested additional spices: To boost the flavor, try adding a pinch of red pepper flakes or smoked paprika. These spices add warmth and depth. You can also sprinkle in some fresh parsley for a fresh note. - Balancing creaminess with seasoning: Taste the dish before serving. If it’s too rich, a dash of lemon juice can cut through the creaminess. Adjust salt and pepper to suit your taste. This step helps elevate the overall flavor. - Plating suggestions: Use deep bowls to serve the creamy chicken tortellini. This style adds a cozy touch. Spoon the tortellini gently, avoiding splashes on the sides. - Garnishing tips for visual appeal: Top each bowl with fresh basil leaves. A drizzle of olive oil adds shine. Finish with cracked black pepper for extra flavor. These small touches make your dish look and taste gourmet. {{image_2}} You can switch out chicken for other proteins. Shrimp adds a nice twist. Tofu is a great choice for a plant-based meal. Each option brings a unique taste and texture. Try different types of pasta too. Penne or farfalle work well if you can't find tortellini. Just adjust the cooking time slightly to get the right texture. If you're gluten-free, choose gluten-free tortellini. Many brands offer tasty options, so read the labels carefully. You can also use rice or quinoa for a hearty meal. For dairy-free alternatives, replace heavy cream with coconut milk or cashew cream. These options keep the dish creamy without dairy. Spice it up! Add a pinch of red pepper flakes for heat. Fresh herbs like parsley or oregano can brighten the dish. Incorporate seasonal vegetables too. Zucchini, bell peppers, or asparagus add color and nutrients. This way, you create a dish that changes with the seasons. To store leftovers, let the dish cool first. Then, place it in an airtight container. This keeps the flavors fresh. Use glass or BPA-free plastic containers. These are great for storage. For freezing, let the dish cool completely. Then, transfer it to a freezer-safe container. You can use freezer bags, too. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. Heat gently on the stove or in the microwave until hot. In the fridge, the creamy chicken tortellini lasts about 3-4 days. In the freezer, it can stay good for 2-3 months. Always check for signs of spoilage. If it smells bad or looks off, toss it out. Yes, you can use frozen tortellini. Just add them directly to the pot. There’s no need to thaw them first. The cooking time remains the same, but be mindful of the extra moisture from the frozen pasta. You might want to reduce the broth slightly to keep the dish creamy. To spice things up, you can add red pepper flakes or cayenne pepper. Start with a small amount, like 1/4 teaspoon, and taste as you go. You can also mix in some diced jalapeños for a fresh kick. Adding a dash of hot sauce before serving can also boost the heat. Yes, you can leave out the cream. For a healthier dish, use Greek yogurt or a blend of milk and cornstarch. This keeps it creamy without the fat. Alternatively, try coconut milk for a dairy-free option that still adds richness. A 6-quart Instant Pot is ideal for this recipe. It holds enough ingredients for the chicken and tortellini without crowding. If you’re cooking for a larger group, an 8-quart pot can also work, but make sure to adjust cooking times if needed. In summary, we explored the delicious chicken tortellini dish, starting with key ingredients like chicken, tortellini, and fresh vegetables. You learned step-by-step instructions for preparing and cooking. I shared tips for perfecting your dish and creative variations for different diets. Storage info ensures your leftovers stay fresh. Remember, you can adapt this recipe to suit your taste or dietary needs. Embrace your creativity in the kitchen, and enjoy every bite of this comforting meal.

Instant Pot Creamy Chicken Tortellini

Indulge in the deliciousness of Instant Pot Creamy Chicken Tortellini Delight! This quick and easy recipe combines tender chicken, creamy sauce, and cheesy tortellini with fresh spinach and tomatoes for a mouthwatering meal in under 30 minutes. Perfect for busy nights, this dish is packed with flavor and comfort. Click through to discover how to make this delightful one-pot wonder and impress your family at dinner!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

2 cups chicken broth

1 cup heavy cream

2 cups fresh or frozen cheese tortellini

1 cup baby spinach

1 cup cherry tomatoes, halved

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon black pepper

Salt to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions
 

Sauté the Chicken: Set the Instant Pot to the “Sauté” mode. Add olive oil to the pot, and once heated, add the diced chicken. Season with salt and pepper and cook for 5-7 minutes until the chicken is browned but not fully cooked. Remove chickens from the pot and set aside.

    Cook Onion and Garlic: In the same pot, add diced onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant.

      Add Broth and Seasoning: Pour in the chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck. Stir in the Italian seasoning.

        Pressure Cook: Return the browned chicken to the pot. Close the lid, set the valve to Sealing, and pressure cook on high for 5 minutes.

          Release Pressure: After the cooking time is complete, perform a quick release of pressure. Carefully open the lid.

            Add Cream and Tortellini: Stir in the heavy cream and add the tortellini. Close the lid again and pressure cook for an additional 3 minutes.

              Finish with Veggies: Once the tortellini is cooked, perform another quick release. Stir in the baby spinach and cherry tomatoes until the spinach wilts and everything is heated through.

                Serve: Taste and adjust seasoning if needed. Serve hot, garnishing each bowl with fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the creamy chicken tortellini in deep bowls, topped with a drizzle of olive oil and a sprinkle of freshly cracked black pepper for extra flavor. Add more basil leaves for a vibrant touch!