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Creamy Tortellini and Chicken Soup with Air Fryer

Photo Credit:- Cosori Air Fryers

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

  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. 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.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add remaining Pot Mixture ingredients and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the chicken from the pot to a cutting board and chop into bite-sized pieces.
  9. Turn the pot off by selecting CANCEL, then select the SAUTE function.
  10. Return the chicken to the pot and add remaining ingredients. Cook and stir until tortellini is heated through.
  11. Serve warm.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis









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