Instant Pot Chicken Tortellini Soup

Soup. Soup. Soup. As soon as cooler weather hits soup is all I can think about. And let me tell you, Pinterest does not help. I’d seen The Recipe Critics Slow Cooker Chicken Tortellini Soup recipe floating around more than once and I knew I had to make it.. Problem is, I tossed my slow cooker a few months ago when I realized I hadn’t used it since I got my Instant Pot. Plus, who wants to wait 6 hours for a soup that looks that good?14141956_10209237345204926_2423909171566421622_nSo I decided to try it out in my Instant Pot. I had no intentions of blogging it, but took some pictures along the way to show all my Facebook friends. Then I had my first bite and KNEW I had to share it, even though my pictures are ehhhh…

For this recipe it is very important that you follow the directions. If you put the tortellini into the Instant Pot with all the other ingredients and cook them together, you will have mush soup.

Toss everything into the Instant Pot, but the tortellinis. Put a big old pot of water on to boil for them.14281529_10209242808741511_438053552_nSet the Instant Pot for 8 minutes high pressure (so much better than hours, right?!). Cook tortellinis according to directions. Once the Instant Pot is done, quick release. Then remove the chicken and shred. I used a whisk because the chicken was falling apart.14256763_10209242808581507_296484578_nAdd the tortellinis and serve immediately!


4.9 from 8 reviews
Instant Pot Chicken Tortellini Soup
Recipe type: Instant Pot
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 big boneless chicken breasts
  • 1 small bag of carrots
  • 3 stalks celery, chopped
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 32oz chicken broth
  • 2 tablespoons of butter
  • 1 tablespoon Italian seasoning
  • 1 teaspoon parsley
  • Salt & Pepper
  • 2 packages fresh cheese tortellini
  1. Place all of the ingredients in the Instant Pot, except for the tortellini.
  2. Cook on high pressure for 8 minutes.
  3. Cook tortellini according to directions.
  4. Quick release Instant Pot.
  5. Remove the cooked chicken and shred.
  6. Add chicken back to Instant Pot, stir well.
  7. Add tortellini to Instant Pot.
  8. Serve!

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  1. Made this tonight and it was AMAZING!
    Hubby put some parmersean cheese over his, it made the soup thicker.

  2. My Mother in law was going back to work today for the first time after having the flu so I thought I’d make her soup so she could relax after work. She loves cheese tortellini so when I ran across this I had to try it instead of traditional chicken noodle soup. This soup is fast, inexpensive, simple and DELICIOUS!!!!! It will be a staple in my 3 football players family of five’s dinners this fall. LOVE IT!!!

  3. How many oz of cheese tortellini I see 7 oz bags, 9 oz, 19 oz and 20 oz lol Thanks!

  4. Love this recipe. My chicken was done, but not shreddable after 8 minutes. I pulled it out, chopped it up, and put it back in. No problem.

  5. Karen Watts says

    I made this and it was fantastic – thank you for sharing!

  6. Heather Shepard says

    Ok, I loved this recipe but made some modifications for my mood. I added a chopped mushrooms, a block of cream cheese to the instant pot. I used frozen chicken breasts, sliced carrots. After it all cooked for 10 min, then instant pressure release, pulled out chicken and chopped/shredded and returned to pot. I added about a 1/2 cup heavy whipping cream and Parmesan cheese and stirred in sauteed mode for about 3-5 min. THEN threw in the boiled chicken tortellini……. DELICIOUS and all the family LOVED it!

  7. Wow! This was a good soup. I omitted the celery and carrots and I feel it tastes pretty good without them. My picky kids loved the soup and begged for seconds! Really easy to throw together and serve for lunch or dinner. I really appreciate you posting this recipe and what steps to take especially for novice users like me. 🙂 I look forward to your recipes!

  8. Can the chicken be frozen or do I need to thaw it out first?

  9. Monica Stumpf says

    This was really good and amazingly fast. I followed the recipie except the broth. We like brothy soups so I doubled the broth. My chicken breasts were a bit thicker and I didn’t take time to trim them down so I cooked the soup 10 minutes instead of 8. After 10 minutes I quick vented the pressure cooker, removed the chicken and I shredded the chicken breast. While shredding I added the tortellini on the sauté function for 5 minutes. I had fresh spinach on hand so I threw a few handfuls in for the extra vitamins. I sprinkled a bit of cheese on but it could easily be omitted without compromising taste.

  10. Cari Small-Canfield says

    I made this today for a sick friend. I prefer my tortellini to be cooked in broth to absorb some of the flavor, so when I pulled the chicken out to shred it, I threw the tortellini in and hit the soup button. They cook fast, especially if not frozen, so I saved a lot of time by not having to wait for water to boil on the stove.

  11. This was really good. I chopped up two white potatoes along with carrots, celery, onions and towards the end garlic. I did saute them a bit for flavor. I had already cooked and shredded the chicken. I did 7 mins for frozen chicken breast tenderloin, 5 mins NPR (removed and shredded) and 7 minutes for the veggies with the broth, spices, butter and Better Than Bouillon and 2 more cups of water. Quick release and added chicken back in with Tortellini. Finally, 4 more minutes under saute function and done. Kids ate it all up, veggies/onion and all.

  12. This tastes great and so easy to make. I followed the recipe, but added green beans, zucchini, and more celery. I also took the advice of one the reviewers by cooking the tortellinis in the instant pot when I removed the chicken to shred. With fall and winter coming up, this will be a favorite!

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