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Instant Pot Tortellini Alfredo is a rich, delicious pasta recipe. With chicken and spinach, or without (but with is so much better!), this is a pressure cooker Tortellini Alfredo that you will want to make often. Serve this easy Instant Pot recipe to your guests, and they will love it!
Instant Pot Tortellini Alfredo
Newer Instant Pot cooks are often surprised to learn that they can make a pasta meal in their pressure cooker. I enjoy teaching how to do this!
Tortellini are little pastas that are filled with cheese, pesto, or even a meat filling. They are round, and resemble a belly button, which is a nickname for them. Personally, I don’t see it, lol!
When I decided to make this Instant Pot Tortellini Alfredo recipe, it occurred to me that I could add some chicken. Then some spinach at the end and have a one pot meal! This is optional.
The steps to make this yummy Tortellini Alfredo recipe are easy:
I’ve had people ask me why I would make this in the pressure cooker. My answer is because I can!
I like the one-pot aspect of it. I don’t have to boil water in a separate pot, and the tortellini soaks up all of the great flavors of the garlic, cream, and chicken broth.
It really is better, in my opinion. Give Instant Pot Tortellini Alfredo a try and let me know how you like it!
Instant Pot Fettuccine Alfredo
Instant Pot Mac and Cheese
Instant Pot Cheesy Taco Pasta
Instant Pot Creamy Garlic Tuscan Chicken Pasta
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If you make this delicious pressure cooker Tortellini Alfredo, please leave a comment with a star rating below. I would like to know how you liked it!
Instant Pot Tortellini Alfredo
Ingredients
- 3 slices Bacon, chopped
- ½ small Sweet Onion (or 1 lrg shallot), diced
- 4 cloves Garlic, pressed or minced (or 1-2 tsp garlic powder)
- 1 ½ cups Chicken Broth, low sodium
- ¾ cup Heavy Cream (or half and half)
- ¼ tsp Coarse Salt (more to taste)
- ½ tsp Pepper
- 20 oz Tortellini, pesto or cheese is good (refrigerated)
- 2 Chicken Breasts (boneless/skinless) cut in thirds
To Finish
- 4 oz Cream Cheese, cut in small pieces
- 3 cups Fresh Baby Spinach
- 1 cup Parmesan Cheese, grated
Instructions
- Turn on the pot's sauté setting. Add the bacon and cook until about halfway done, stirring occasionally.
- Add the onion and cook a few minutes, until translucent.
- Add the garlic and stir.
- Stir in the broth, scraping the bottom of the pot to get up all of the browned bits (deglaze).
- Stir in the heavy cream, salt, pepper, and the tortellini.
- Place the chicken on top of the pasta.
- Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
- Cancel the sauté setting. Press the Pressure Cook/Manual button (or dial), then the +/- button (or dial) to select 4 minutes (3 minutes for a firmer tortellini).
- When the cook cycle ends, do a controlled Quick Release of the pressure (controlled QR is when you release the steam in short bursts so the force of the escaping pressure doesn't bring the sauce out with the steam. Keep doing short bursts until you are sure no sauce will spew out with the steam, then turn the knob fully).
- When the pin in the lid drops down, open the lid. Remove the chicken and gently shred or cube it, then add it back in.
- Add the cream cheese and stir gently and allow the cheese to melt.
- Add the spinach and gently stir. Let it start to wilt, then gently stir in the parmesan.
- Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE This Recipe and More
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What adjustment do I make using non-refrigerated tortellini? (dry in a package)
I haven’t tried it, but I think I would add a bit more liquid and extend the cook time or the natural release time a couple minutes.
I made exactly as the recipe says, it was delicious. I needed to add about 1/2 cup more stock at the end as there wasn’t enough juice left to welt the spinach. Everyone agrees this will go on the dinner rotation.
Your supposed to throw the chicken in raw right or did I really mess it up? Because this is the first time using my instant pot
Raw. Let me know how it turns out!
Can you use frozen chopped spinach if you thaw and drain (squeeze) the water out? If so, when would you put it in?
Yes, I would just add it before serving. It will heat up quickly.
I did this with ravioli instead of tortellini. I had to be careful at the end to not break up the ravioli when stirring everything together, but it still came out great! Very satisfying. My package of ravioli was 17oz.
can you use frozen tortellini instead of refrigerated? I believe I made this once but don’t really remember what I used
Yes, frozen works fine.
If i don’t have bacon, should I add vegetable oil to make up for the no bacon grease?
You can, or use olive oil.
OMG This is literally the best Alfredo in the world. I’ve always been to scared to try and cook it from scratch but I HATE store bought alfredo sauce, something about it tastes funny. This was so simple and so delicious even my kids love it. I think I’m gonna try and put shrimp in it this week. Wish me luck.