INSTANT POT CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP

Creamy tomato based soup with bites of tender chicken, cheesy tortellini and fresh bright green spinach. This version is made in the electric pressure cooker and is a quick and easy one pot meal.

Cook Time: 15 minutes (plus time to come to pressure)

INGREDIENTS

• 2 tsp olive oil
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 1 Tbsp dried basil
• 2 Tbsp tomato paste
• 4 cups chicken broth
• 2 (14.5 oz) cans petite diced tomatoes, with juices
• 1 1/2 lbs boneless, skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 cups frozen cheese tortellini (or you can use fresh)
• 3 cups packed spinach (you can also use kale if you prefer)
• 1/2 cup Parmesan cheese
• 1 cup half and half, warmed 

INSTRUCTIONS

1. Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.

Please visit 365daysofcrockpot.com for full instructions.

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