Why you’ll love this chicken tortellini recipe
It’s no secret that I love Instant Pot recipes, and this Instant Pot Tuscan tortellini pasta is my go-to comfort food on busy weeknights!
Cheese tortellini combines with tender chicken, zesty sun-dried tomatoes, and fresh spinach in a rich, creamy sauce. What’s not to love? However, if that’s not enough to have you running to your kitchen, this recipe is also:
- Fuss-Free – There’s no need to hover over a hot stove! Thanks to the Instant Pot, all I have to do is combine the ingredients and come back to a dinner that’s ready to eat.
- Quick – With minimal prep time and a quick cooking time the entire dish comes together in just 30 minutes.
- Picky Eater Approved – Thanks to the rich, cheesy sauce, my little ones don’t even realize they’re eating protein and veggies.
This Tuscan chicken tortellini is so tasty it will leave you coming back for “just one more bite” until the pot is empty!
Key Ingredient Notes
- Sun-dried tomatoes – Make sure to use sun-dried tomatoes in oil, and reserve the oil to add flavor to the chicken.
- Chicken – I use boneless skinless chicken breast, but you can substitute boneless skinless chicken thighs if preferred.
- Basil paste – This isn’t pesto! Instead, it’s fresh basil that has been ground to a paste. If you can’t find it at your local grocery store, you can use two tablespoons of freshly chopped basil leaves instead.
- Garlic paste – This saves so much time, eliminating the need to mince garlic! However, you can substitute minced garlic cloves, too.
- Seasonings – Italian seasoning and salt create an herbaceous taste that pairs fabulously with the rich flavors of the sauce. Feel free to add red pepper flakes, too if you want a bit of spice!
- Chicken stock – Heated-up chicken stock is my #1 secret to shaving minutes off Instant Pot recipes because it cuts down the amount of time needed for the pot to come up to pressure and begin cooking. You’ll save at least 5 minutes!
- Cheese tortellini – You can use frozen, refrigerated, or dry tortellini. I love cheese tortellini, but any flavor you like best will taste great. Any short pasta works too.
- Parmesan cheese – For the best results, I highly recommend choosing a high-quality variety labeled as Parmigiano Reggiano and grating it fresh yourself.
- Heavy cream – This creates a lusciously smooth sauce and enhances the rich flavor.
- Fresh spinach – This is optional but adds a pop of color and nutrients, and picky eaters don’t even realize it’s there!
How to make Instant Pot Tuscan tortellini
- Chop the drained sun-dried tomatoes into strips. You can skip this step if your tomatoes are already sliced!
- Cut the chicken breasts into small cubes.
- Set the Instant Pot to ‘Sauté.’ Then, when the display reads “HOT,” add the reserved oil from the tomatoes.
- Once the oil is hot, add the cubed chicken to the pot, and cook to brown for just a couple of minutes.
- Stir in the basil paste, garlic paste, Italian seasoning, and salt. Then, continue to cook for another minute, stirring occasionally.
- Pour ½ cup of chicken stock into the pot. Stir with a wooden spoon, scraping any browned bits from the bottom to deglaze the pan. This creates the best flavor!
- Stir in the sun-dried tomatoes and remaining stock, and mix to combine.
- Add the tortellini. Don’t stir! Instead, gently push the pasta down to submerge it in the liquid. It’s okay if it’s not completely covered.
- Close the lid, and set the valve to “sealing.” Then, set the Instant Pot to Pressure Cook/Manual mode for 5 minutes on high. It took 9 minutes for my Instant Pot to come to pressure!
- Quick release by carefully turning the valve to “venting,” and carefully open the lid. It will be hot. So, be careful not to burn yourself!
- Stir in the heavy cream, parmesan cheese, and spinach, if using. Then, cover the pot, and let it sit for a minute or so. It will appear soupy, but don’t worry! The sauce will absorb into the pasta and thicken.
- Mix well, season to taste, and serve your Tuscan tortellini pasta warm with extra parmesan cheese, if desired.
Time-Saving Tips
The best way to speed up the preparation and cooking process for this Tuscan tortellini recipe is by knowing the ins and outs of cooking with an Instant Pot. If you’re comfortable with your device, all the components come together quickly!
- Start with my beginner’s guide to Instant Pot cooking.
- Familiarize yourself with pot-in-pot Instant Pot cooking to save time while making side dishes.
- Don’t forget my tip on using hot chicken stock! This will shave off some of the time it takes for the Instant Pot to come up to pressure.
Mistakes To Avoid:
There are 4 major mistakes that may cause the Instant Pot burn message. Here are a few potential issues relating to this Tuscan chicken tortellini recipe.
- Failing to pre-cook the meat and veggies. While the tomatoes and chicken will cook in the Instant Pot, it’s important to sauté and sear them before combining all the ingredients. This helps keep the ingredients tender and ensures your chicken stays juicy.
- Not deglazing the pot after searing the meat. Make sure to de-glaze the bottom of the inner pot after you brown the chicken. This removes all the stuck-on bits and pieces. If you don’t, the instant pot won’t come up to pressure, resulting in the “burn” warning.
- Not taking into account the time it takes to come to pressure. Don’t forget to factor in the time it takes for your Instant Pot to come to pressure when planning dinner. While the cooking time is only 30 minutes, it takes about 9 minutes for the pot to come to pressure.
- Using dairy as the liquid when pressure cooking. Dairy-based liquids prevent the pot from building up pressure, which can cause a “burn” warning, as milk or cream usually curdles during pressure cooking. Instead, use water or stock, and add the end of cooking.
Storing Tips
- Store leftover Tuscan chicken tortellini in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers in the microwave or in a skillet or pot over medium heat on the stove. If the sauce becomes a bit too thick for your liking, add a splash of milk or heavy cream to freshen it back up.
- I don’t recommend freezing this recipe! The dairy doesn’t thaw well, and the tortellini is likely to be mushy once thawed.
FAQs:
The primary difference between the two is their size and the fillings used. For instance, tortelloni pasta is larger, typically weighing around 5 grams compared to the 2 grams of tortellini pasta. In addition, traditional tortellini is filled with meat whereas tortelloni is filled with ricotta cheese and vegetables. That said, either option should work for this recipe!
Tortellini and gnocchi are two totally different types of pasta. Tortellini is a type of stuffed pasta shaped like a ring, and gnocchi is a potato-based pasta in the shape of a dumpling. Gnocchi are not stuffed like tortellini but are soft and fluffy in the center.
This recipe is filling enough to serve on its own as a complete meal but also pairs with a variety of sides and appetizers. Some of my favorite options include garlic bread, strawberry walnut salad, and roasted mixed vegetables!
Instant Pot Sun-Dried Tomato Chicken Tortellini
Ingredients
- 4 oz sun-dried tomatoes in oil drained (reserve 1 tablespoon oil)
- 1 lb boneless skinless chicken breast
- 1 tablespoon basil paste Note 1
- 1 tablespoon garlic paste or minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- 4 cups hot chicken stock Note 2
- 20 oz refrigerated cheese tortellini* Note 3
- 1 cup parmesan cheese
- ½ cup heavy cream
- Handful of fresh spinach optional
Instructions
- Chop the drained sun-dried tomatoes into strips. (Skip this step if your tomatoes are already sliced.)
- Cut the chicken breasts into small cubes.
- Set the Instant Pot to Sauté.
- When the display reads “HOT”, add reserved oil from sun-dried tomatoes.
- When the oil is hot, put cubed chicken and brown for couple minutes.
- Stir in basil paste, garlic paste, Italian seasoning and salt. Cook for another minute, stirring occasionally.
- Pour ½ cup of chicken stock and stir with a wooden spoon, scraping the bottom of the pan to deglaze.
- Add sun-dried tomatoes and remaining chicken stock. Mix everything.
- Add tortellini. Push down the pasta without stirring. (It’s ok if they are not completely covered.)
- Close the lid and make sure the valve is set to “sealing”.
- Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 9 minutes for my IP to come to pressure.)
- Do quick release by carefully turning the valve to venting. And carefully open the lid.
- Add heavy cream, parmesan cheese and spinach, if using. Cover and let sit for a minute. (NOTE: It’ll appear a bit soupy, but the sauce will get absorbed in pasta and thicken as you stir.)
- Mix well and serve.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover Tuscan chicken tortellini in an airtight container in the refrigerator for up to 3-4 days.
– Reheat leftovers in the microwave or in a skillet or pot over medium heat on the stove. If the sauce becomes a bit too thick for your liking, add a splash of milk or heavy cream to freshen it back up.
– I don’t recommend freezing this recipe! The dairy doesn’t thaw well, and the tortellini is likely to be mushy once thawed.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Patti says
Has anyone tried this with meat tortellini?
Lauren says
This recipe was delicious and had tons of flavor! We always purchase tortellini from Sam’s Club (2 pack, each pack contains 24oz.) and I wanted to find a new recipe to enjoy. I added in real bacon crumbles right before adding the tortellini to the instant pot and it turned out great! My husband (who is a relatively picky eater and loves Italian) gave it 5 stars! We will make it again!
Shinee says
I’m so glad you and your husband got to enjoy this recipe, Lauren. Thank you so much for your feedback!
Kara Ann says
Tried this for the first time tonight. The directions were good and it was well-cooked. I just thought the flavor profile was a bit off. Taste like something is missing, perhaps? Just my opinion but still a good recipe.
Shinee says
Thanks for your feedback, Kara Ann. Did you use parmesan cheese? Also, when you feel like something is missing, try adding a pinch more salt and see if it’s better.
Jennifer says
Tried tonight and my son had 2 helpings!! Very easy, flavorful and fast. Only suggestion I would make is to reduce the pressure cook time to 2-3 minutes for a more firm pasta!
Shinee says
Awesome. So glad you all loved it. Thank you for sharing your feedback and recipe notes. 🙂
Jennifer says
If I doube this recipe do I need to double the stock?
Shinee says
Yes, additional pasta/tortellini need additional stock. Hope you’ll give it a try. And please let us know how it turns out, if you try it. 😉