instant pot creamy tortellini, spinach and chicken soup

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Hey there, welcome to our recipe blog site. Below you can get a guide on how to make extremely yummy instant pot creamy tortellini, spinach and chicken soup recipes. The production process is really simple, you simply need to adhere to the techniques that we have actually created on this web page. The following are the phases of how to prepare instant pot creamy tortellini, spinach and chicken soup. Please comply with the guidelines well.

Prep Time: 15 minutes 
Cook Time: 15 minutes (plus time to come to pressure)
Yield: 8 servings 

INGREDIENTS

  • 2 tsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves of gârlic, minced
  • 1 Tbsp dried bâsil
  • 2 Tbsp tomâto pâste
  • 4 cups chicken broth
  • 2 (14.5 oz) câns petite diced tomâtoes, with juices
  • 1 1/2 lbs boneless, skinless chicken thighs or chicken breâsts* (I used hâlf thighs ând hâlf breâsts)
  • 1/2 tsp sâlt
  • 1/2 tsp pepper
  • 4 cups frozen cheese tortellini (or you cân use fresh)
  • 3 cups pâcked spinâch (you cân âlso use kâle if you prefer)
  • 1/2 cup Pârmesân cheese
  • 1 cup hâlf ând hâlf, wârmed 

INSTRUCTIONS

  1. Turn the Instânt Pot on to the sâute function, on the highest setting. Heât the oil in the bottom of the pot. âdd in the diced onion ând stir for â couple of minutes. âdd in the gârlic ând stir until the onions âre trânslucent, ânother couple of minutes.
  2. âdd in the bâsil, tomâto pâste, chicken broth, tomâtoes, chicken, sâlt ând pepper. Give â quick stir. Cover the Instânt Pot ând secure the lid. Mâke sure vâlve is set to “seâling.” Press the mânuâl pressure cook button ând set the timer to ………………………………………
  3. …………………………………………………..
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