Pressure Cooker Chicken Tortellini Tomato Soup Recipes

Steps:

• In a 6- or 8-quart electric pressure cooker, whisk together the tomato paste, stock and wine until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes.
• Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. If you would like a thicker soup (adding Parmesan at the end will thicken the soup as well), remove the chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir the chicken back in. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
• Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and top with Parmesan, basil and black pepper.

Steps:

• Push the SAUTE button on the Instant Pot.
• Heat the oil in the bottom of the pot. Add in the diced onion and chicken and stir for a couple of minutes.
• Add in the garlic and stir until the onions are translucent and the chicken starts to cook.
• Now, add in the dried basil, tomato paste, chicken broth, petite diced tomatoes (with the juice), cheese tortellini, salt, and pepper.
• Give a quick stir. Cover the Instant Pot and secure the lid. Make sure the valve is set to SEALING.
• Press the MANUAL or PRESSURE COOK button and set the timer to 15 minutes.
• Once the timer beeps let out the pressure by gently moving the valve to VENTING.
• Stir in the spinach, Parmesan cheese, and half and half.
• Turn the IP to saute to heat everything through.
• Ladle the soup into bowls and serve.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
• Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
• Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

Steps:

• Pressure Cooker: Add oil to the pressure cooker and heat on high or "brown" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a "quick release" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or "brown" with the lid off to your preference. Serve topped with parmesan cheese.
• Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.

Steps:

• In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
• Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
• Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Add carrots, celery, onion on top.
• Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
• Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
• When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure
• Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
• Remove the lid and press the SAUTE button. Add in the tortellini and salt and pepper. Cook for about 5 minutes or until tortellini reaches desired tenderness.
• Serve topped with fresh parsley.