INGREDIENTS
Pot Mixture:
- 2 tsp olive oil
- 1 yellow onion finely diced
- 2 cloves of garlic minced
- 4 cups chicken broth warmed
- 1 1/2 lbs boneless skinless chicken thighs
- 29 oz petite diced tomatoes undrained 2 cans 14.5 ounce
- 2 tbsp tomato paste
- 1 tbsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
To Finish:
- 1 lb cheese tortellini (about 4 cups can be fresh or frozen)
- 3 cups fresh spinach cut into ribbons, or kale
- 1/2 cup grated parmesan cheese
- 1 cup half and half warmed
INSTRUCTIONS
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Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
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When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
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Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
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Add remaining Pot Mixture ingredients and stir to combine.
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Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
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When the time is up, quick-release the pressure.
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Carefully remove the chicken from the pot to a cutting board and chop into bite-sized pieces.
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Turn the pot off by selecting CANCEL, then select the SAUTE function.
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Return the chicken to the pot and add remaining ingredients. Cook and stir until tortellini is heated through.
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Serve warm.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis