Instant Pot Creamy Chicken and Tortelinni

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 650.5
  • Total Fat: 15.9 g
  • Cholesterol: 112.7 mg
  • Sodium: 1,206.0 mg
  • Total Carbs: 79.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 47.9 g

View full nutritional breakdown of Instant Pot Creamy Chicken and Tortelinni calories by ingredient
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Copied from an on line Instant Pot recipe Copied from an on line Instant Pot recipe
Number of Servings: 4


    1 1/2 pounds frozen or fresh chicken breasts (this was 2 chicken breast halves for me)
    1 or 2 (14.5 oz) cans petite diced tomatoes (if you want it more saucy then use 2 cans)
    3 garlic cloves, minced
    1 tsp Italian seasoning
    1/2 tsp salt
    1/4 tsp pepper
    1/2 cup chicken broth (or 1/2 cup water and 1/2 tsp better than bouillon chicken base*)
    1 (19 oz) bag frozen cheese tortellini
    1/2 cup half and half
    3/4 cup grated Parmesan cheese
    3 Tbsp chopped fresh basil or basil stir-in paste
    Salt and pepper to taste
    Optional: halved cherry tomatoes for topping


iTortellini: I used a 19 ounce bag of frozen cheese tortellini. You can also use fresh tortellini. I’d be a little nervous about pressure cooking fresh tortellini…I’m not sure if it would hold up. You may just want to use the saute setting to cook the fresh tortellini.

iChicken breasts: I used 2 frozen chicken breast halves (12 minutes). You can also use fresh chicken breasts (10 minutes). If you choose to use chicken tenders you’ll want to cut the cooking time down to 8 minutes. If you’re a fan of boneless skinless chicken thighs you can use those too (15 minutes).

iBasil: I used the squeeze tube of basil because I like how it can last for a month in my fridge. You can also use chopped fresh basil.

iHalf and half: half and half is just a product that has half whole milk and half cream. If you want you can use heavy cream instead or even evaporated milk would work fine.


1Add chicken, tomatoes, garlic, Italian seasoning, salt, pepper, and chicken broth to the Instant Pot.
2Cover and secure the lid, make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes (fresh chicken) or 12 minutes (frozen chicken).
3Let the pressure release naturally for 10 minutes, then move the valve to venting to remove any remaining pressure.
4Use a fork to place the chicken on a cutting board. Set aside.
5Add the tortellini to the pot. Put the lid on the pot and move valve to sealing. Set the manual/pressure cook button to 0 (zero) minutes. While the pot cooks the tortellini, cut the chicken into bite size pieces.
6When the timer beeps perform a quick release by moving the valve to venting. Remove the lid.
7Add the cut up chicken into the pot. Stir in the half and half, parmesan cheese and basil. Salt and pepper to taste. Add in cherry tomatoes, if desired

Serving Size: 4- 5 1 1/2 cup Servings

Number of Servings: 4

Recipe submitted by SparkPeople user WEBENNET.

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