Instant Pot Sun-Dried Tomato Chicken Tortellini
Flavored with sweet and tart sun-dried tomatoes, this Instant Pot creamy chicken tortellini takes minutes to make.
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.
Notes
This recipe has been tested in my favorite Instant Pot DUO 6qt.
Note 1: You can substitute 2 tablespoons of fresh chopped basil leaves.
Note 2: Warm up chicken stock in microwave while working on step 1-6. It helps to expedite the time for Instant Pot to come to pressure. You'll save at least 5 minutes!!
Note 3: You can use frozen, refrigerated or dry tortellini. Any short pasta works too.
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.
- 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
Serving: 1servingCalories: 617kcalCarbohydrates: 53gProtein: 42gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 128mgSodium: 1246mgPotassium: 793mgFiber: 5gSugar: 5gVitamin A: 721IUVitamin C: 21mgCalcium: 377mgIron: 4mg
* Disclaimer: All nutrition information are estimates only.
