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- 1 lb chicken breast, diced into bite-sized pieces - 1 cup chicken broth (low-sodium preferred) - 1 cup heavy cream - 1 package (9 oz) cheese tortellini (fresh or frozen) - 1 cup frozen peas - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon salt - ½ teaspoon freshly ground black pepper - 2 tablespoons olive oil - Fresh basil leaves for garnish (optional) - Grated Parmesan cheese for serving When choosing chicken, look for fresh or organic options. They taste better. For the broth, low-sodium helps control salt levels. Heavy cream gives a rich taste. If using frozen tortellini, there's no need to thaw. Just toss them in directly. Frozen peas add color and nutrition. You can swap fresh garlic for garlic powder if needed. For chicken, I often choose Perdue or Tyson. Their quality is consistent. For broth, Swanson’s low-sodium chicken broth is my go-to. For tortellini, look for Rana or Buitoni. They offer delicious cheese-filled options. I recommend using Land O'Lakes heavy cream for a rich flavor. For Parmesan, Grana Padano is a great choice, as it melts well. 1. Sauté the Chicken: First, turn on your Instant Pot. Select the “Sauté” mode. Pour in 2 tablespoons of olive oil. Wait about 1-2 minutes for the oil to heat. Add 1 lb of diced chicken breast. Cook the chicken for about 3-4 minutes. Stir it often until it turns lightly brown. 2. Add Aromatics: Next, add 1 medium chopped onion and 3 minced garlic cloves to the pot. Stir everything together. Cook for an additional 2-3 minutes. You want the onions to look clear and smell great. 3. Season and Deglaze: Sprinkle in 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Pour in 1 cup of chicken broth. Use a wooden spoon to scrape the bottom. This helps get all the tasty bits stuck there. 4. Add Cream & Tortellini: Secure the lid on the Instant Pot. Make sure the valve is set to sealing. Choose the Pressure Cook function and set the timer for 4 minutes. When done, do a quick release of the pressure. Carefully open the lid. Stir in 1 cup of heavy cream and 1 package (9 oz) of tortellini. 5. Cook the Tortellini: Close the lid again. Set to Pressure Cook for 2 minutes. After cooking, do another quick release of the pressure. 6. Add Peas and Final Touches: Open the lid and gently mix in 1 cup of frozen peas. Let the dish sit for a couple of minutes. This helps to warm the peas. 7. Serve: Ladle the creamy chicken tortellini into bowls. For a nice touch, add fresh basil leaves and sprinkle Parmesan cheese on top. - Prep Time: 10 minutes - Cooking Time: 20 minutes - Total Time: 30 minutes - Servings: 4 While I can't provide images or videos here, I recommend taking pictures at each step. This way, you can see the progress of your dish. Snap a photo of the sautéed chicken, the creamy mixture, and the final plated dish. It’s fun to document! Feel free to share your cooking journey with friends or on social media! To make your creamy chicken tortellini the best, follow these tips: - Sauté Well: Cook the chicken until it’s golden. This adds flavor. - Don’t Skip Deglazing: Scrape the pot well to get all the tasty bits. - Use Fresh Ingredients: Fresh garlic and onions give better taste than dried. - Timing is Key: Make sure to set the timer right for perfect tortellini. - Cream Last: Add heavy cream after cooking to keep it rich and smooth. Here are mistakes to watch out for: - Overcooking the Chicken: It can get tough if cooked too long. - Ignoring the Pressure Release: Quick release is crucial for the tortellini. - Not Measuring Ingredients: Accurate amounts ensure the best flavor and texture. - Adding Peas Too Soon: They should be added last to keep them bright and fresh. - Using Too Much Salt: Low-sodium broth helps keep the dish balanced. Want to add more flavor? Try these ideas: - Add Herbs: Fresh basil or parsley can brighten the dish. - Spicy Kick: A pinch of red pepper flakes can add a nice heat. - Cheese Variety: Mix in different cheeses like mozzarella for extra creaminess. - Lemon Zest: A little zest can add a fresh, zesty note. - Wine: A splash of white wine during cooking can deepen the flavor. By following these tips, your Instant Pot creamy chicken tortellini will shine at every meal. {{image_4}} You can easily swap some ingredients in this recipe. Try using skinless chicken thighs instead of chicken breast. They have more flavor and keep the dish juicy. For a lighter option, use half-and-half instead of heavy cream. You can also replace cheese tortellini with whole wheat tortellini for more fiber. Adding fresh spinach instead of peas packs in nutrients and adds color. To change the flavor, add a kick. Toss in red pepper flakes or a splash of hot sauce for spice. You can also play with herbs. Try fresh parsley or thyme for a fresh taste. If you love garlic, increase the amount to 4 cloves. Add a squeeze of lemon juice for brightness. Experimenting with flavors makes this dish your own. For a gluten-free version, seek out gluten-free tortellini. Many brands offer tasty options that fit this diet. If you need a dairy-free dish, use coconut cream instead of heavy cream. You can also skip the cheese or use a dairy-free cheese. These swaps keep the dish creamy while fitting your dietary needs. You can store leftover creamy chicken tortellini in an airtight container. Make sure it cools first. Place it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, use either the microwave or the stovetop. For the microwave, place the tortellini in a bowl. Heat it for one to two minutes, stirring halfway through. On the stovetop, add a splash of broth in a pan. Heat over low until warmed through. Stir often to prevent sticking. If you decide to freeze the dish, do it before adding peas. This helps keep them fresh. Use a freezer-safe container, leaving some space at the top for expansion. Frozen tortellini can last up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it as mentioned above. Tortellini cooks quickly in an Instant Pot. After adding it with cream, you only need 2 minutes on pressure cook mode. The total time from start to finish, including sautéing, is about 30 minutes. Yes, you can use frozen chicken! Just add a few extra minutes to the cooking time. Cook the chicken for about 5-6 minutes in sauté mode. Then, follow the same steps for adding broth and cream. Creamy chicken tortellini pairs well with a fresh salad or garlic bread. You can also serve it with steamed vegetables for a balanced meal. For a little crunch, try adding some toasted pine nuts on top! In this article, we covered key ingredients, step-by-step cooking, tips, variations, and storage info. You now know what to buy, how to cook, and how to make the dish your own. My final thoughts? With a bit of care, you can create a tasty meal. Avoid common mistakes and store leftovers smartly. Enjoy cooking, and let your creativity shine!

Instant Pot Creamy Chicken Tortellini

Discover the ultimate instant pot creamy chicken tortellini recipe that will delight your taste buds! This quick and easy dish features tender chicken, rich cream, and delightful cheese tortellini, all made in just 30 minutes. Perfect for busy weeknights, it’s a meal the whole family will love. Click through to explore this simple recipe and elevate your dinner game with the delicious flavors of this creamy delight!
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Ingredients
  

1 lb chicken breast, diced into bite-sized pieces

1 cup chicken broth (low-sodium preferred)

1 cup heavy cream

1 package (9 oz) cheese tortellini (fresh or frozen)

1 cup frozen peas

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Grated Parmesan cheese for serving

Instructions
 

Sauté the Chicken: Begin by turning on the Instant Pot and selecting the “Sauté” mode. Pour in the olive oil and allow it to heat for about 1-2 minutes. Add the diced chicken breast to the pot and cook, stirring occasionally, until the chicken is lightly browned on the outside, about 3-4 minutes.

    Add Aromatics: Introduce the finely chopped onion and minced garlic to the pot. Continue cooking for another 2-3 minutes, stirring often, until the onions become translucent and the garlic is fragrant.

      Season and Deglaze: Sprinkle the chicken mixture with Italian seasoning, salt, and black pepper. Pour in the chicken broth, making sure to scrape the bottom of the pot with a wooden spoon to deglaze it, freeing all the delicious bits that may have stuck to the surface.

        Add Cream & Tortellini: Secure the lid on the Instant Pot, making sure the valve is set to the sealing position. Choose the Pressure Cook function and set the timer for 4 minutes. Once the cooking time is completed, perform a quick release of the pressure. Carefully open the lid, and stir in the heavy cream along with the frozen tortellini.

          Cook the Tortellini: Close the lid once more, ensuring it is sealed properly, and set to Pressure Cook for an additional 2 minutes. When the cooking is finished, perform another quick release of the pressure.

            Add Peas and Final Touches: Open the lid and gently stir in the frozen peas. Allow the dish to sit for a couple of minutes so the residual heat can warm the peas through.

              Serve: Ladle the creamy chicken tortellini into serving bowls. For an elegant touch, garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For an appealing presentation, consider serving the tortellini in deep, wide bowls to showcase the creamy sauce and garnishing with a sprig of fresh basil and an extra sprinkle of Parmesan on top.