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Flavored with sweet-tart sun-dried tomatoes, this Instant Pot creamy chicken tortellini takes minutes to make and is bursting with flavor. Concentrated flavors of oil-packed sun-dried tomatoes along with cheese give this weeknight meal that addicting taste of comfort food. Easy, quick and irresistibly delicious weeknight pasta for the whole family to enjoy! #busycooks #InstantPotrecipes #weeknightmeals #InstantPotPasta

Instant Pot Sun-Dried Tomato Chicken Tortellini

4.75 (4 ratings)
Created by Shinee D.
Servings 6 -8 servings
Prep Time 5 minutes
Total Time 30 minutes
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 (2oz) 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.

Nutrition

Calories: 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.