This Soup From the Pioneer Woman Is My New Go-to Comfort Food Recipe
A cozy and comforting pressure cooker chicken tortellini soup packed with carrots, celery, and spinach in a rich seasoned broth.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 package refrigerated cheese tortellini 9 ounces
- ½ teaspoon dried basil
- salt and black pepper to taste
- 2 cups baby spinach
- fresh parsley chopped for garnish
Instructions
Instructions
- Heat olive oil in your pressure cooker on medium heat. Wait until it shimmers a bit.
- Toss in diced onion, garlic, carrots, and celery. Stir often, cook till veggies are soft and smell amazing, about 5 to 7 minutes.
- Pour in the chicken broth. Give it a quick stir and lock the lid.
- Set your pressure cooker to high pressure for about 5 minutes.
- When it beeps, do a quick release to drop the pressure and open the lid carefully.
- Add shredded chicken, tortellini, dried basil, salt and pepper. Stir well.
- Put the lid back on, cook under pressure for 7 more minutes, then do another quick release. Finally stir in baby spinach and cook for 1 to 2 more minutes with the lid off.
Notes
Use fresh spinach just before serving to brighten the color and preserve texture. For convenience, rotisserie chicken makes a great substitute. Always follow safety tips when quick-releasing your pressure cooker.