Marry Me Tortellini Pressure Cooker Recipe You Gotta Try
This comforting Marry Me Tortellini features tender chicken, creamy tomato sauce, and fresh spinach, all brought together fast in your pressure cooker for the ultimate easy dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.25 pound Bacon diced, smokey kind works really good here
- 16 oz Chicken breast flattened and cut into bite sizes
- Kosher salt season to taste
- Black pepper coarse ground
- 2 teaspoons Italian seasoning
- 3 tablespoons Flour to thicken sauce
- Olive oil as needed
- 1 Onion small, sliced thin
- 3 cloves Garlic minced
- 5 oz Jarred roasted red peppers sliced
- 1 tablespoon Tomato paste
- 2 cups Chicken broth
- 20 oz Fresh tortellini spinach & ricotta or your favorite
- 0.5 to 1 teaspoon Red pepper flakes optional, for some heat
- 1 cup Heavy cream
- 1 cup Parmesan cheese grated fresh if possible
- 2 cups Baby spinach
- 0.5 cup Basil leaves fresh
Instructions
Instructions
- Cook diced bacon in a skillet over medium heat until crispy. Remove bacon but leave about 2 tablespoons of grease in pan.
- Flatten chicken breast and cut into bite-sized pieces. Season with salt, pepper, half the Italian seasoning, and 1 tablespoon flour. Stir to coat.
- Cook seasoned chicken in bacon grease for 4-5 minutes until browned and cooked through. Remove and set aside.
- If pan is dry, add 1 tablespoon olive oil. Add sliced onion and cook for 3-4 minutes until softening. Add garlic and sauté until fragrant.
- Add tomato paste and roasted red peppers. Sprinkle in remaining flour and stir to coat.
- Pour in chicken broth, deglazing the pan and scraping up brown bits.
- Stir in fresh tortellini and let simmer for 5 minutes until pasta is tender.
- Season with salt, pepper, red pepper flakes, and remaining Italian seasoning. Stir in heavy cream and gently simmer.
- Gradually add Parmesan cheese, stirring until melted and sauce thickens. Fold in baby spinach and basil until just wilted.
- Return chicken and bacon to the pan. Let simmer for 2 minutes before serving.
Notes
For leftovers, store in an airtight container in the fridge for 3 days or freeze for up to 2 months. Reheat gently with extra broth or cream if sauce thickens.