If you have been looking for the most decadent, rich, delicious pasta recipe, look no further. Instant Pot Tortellini Alfredo. 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 to your guests, and they will love it!
Instant Pot Tortellini Alfredo
I have a girlfriend who likes pasta as much as I do. We love going out to dinner and talking ‘girl talk’ over a great meal. Often times there is pasta involved. At our annual Holiday Party I like to make a main dish for the gang. One year I threw together a creamy, garlicky, chicken Alfredo. She loved it, and I was required to make it every year for her!
When I decided to make an Instant Pot Tortellini Alfredo, I hadn’t thought about that recipe I used to make. Then it occurred to me I could use that recipe and add some spinach and really have a one pot meal! This version is more homemade, and I think the flavor is even better. My BFF is going to love this one!
I’ve had people ask me why I would make this in the pressure cooker. My answer is 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!
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Instant Pot Tortellini Alfredo with chicken and spinach is so amazingly flavorful and rich. This is a tasty Instant Pot one-pot pasta meal. Make this pressure cooker Tortellini Alfredo when you want the best comfort food!
- 5 slices Bacon, chopped
- 1/2 small Sweet Onion (or 1 lrg shallot), diced
- 4 cloves Garlic, pressed or minced (or 1-2 tsp garlic powder)
- 2 1/2 cups Chicken Broth, low sodium
- 1 cup Heavy Cream
- 1/4 tsp Coarse Salt
- 1/2 tsp Pepper
- 20 oz Tortellini (refrigerated)
- 2 Chicken Breasts, raw, cubed, seasoned with salt & pepper (boneless/skinless)
- 4 oz Cream Cheese, cut in small pieces
- 3 cups Fresh Baby Spinach
- 1 cup Parmesan Cheese, grated
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Turn on the pot's sauté setting. Add the bacon and cook until about halfway done, stirring occasionally.
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Add the onion and cook a few minutes, until translucent.
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Add the garlic and stir.
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Stir in the broth, scraping the bottom of the pot to get up all of the browned bits (deglaze).
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Stir in the heavy cream, salt, pepper, and the tortellini.
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Place the chicken on top of the pasta.
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Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
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Cancel the sauté setting. Press the Pressure Cook/Manual button (or dial), then the + or - button (or dial) to select 4 minutes (3 minutes for a firmer tortellini).
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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).
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When the pin in the lid drops down, open the lid. Add the cream cheese and stir gently and allow the cheese to melt.
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Add the spinach and gently stir in. Let it start to wilt, then gently stir in the parmesan.
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Serve.
It will have a fair amount of sauce, and will thicken as it cools.
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The recipe says refrigerated tortilini… meaning its already cooked??
Diane, I don’t think it is cooked, it is “fresh” and has been refrigerated. You can also find frozen and dried. The dried will require a longer cook time, which will overcook the chicken unless you cut larger pieces. The frozen should still be 4 minutes.
Extremely soupy. Is that normal? Followed directions exactly.
Hi Becky, no, it is not normal for it to be extremely soupy. There is sauce, of course, and it will thicken up as it cools. The one thing I can say is that I measure my pasta carefully, and if by chance you didn’t use enough, it will be more soupy. Hope that helps!
Very good! The sauce was creamy and very flavorful. Loved the chunks of chicken, too!
Hi Brenda, I’m glad you liked it! Thank you for your review!
Can you sub half and half instead of heavy cream?
Hi Diane, I haven’t tried it. You can get away with pressure cooking heavy cream and it won’t curdle (I believe it is due to the fat content). Half and half may work as well. I just haven’t tested it.
This was really good! So rich and yummy! We loved it!
Thanks Adain! I’m glad you liked it.
JUST MADE THIS WONDERFUL RECEPI CHICKEN ALFREDO TORTELLINI, ONLY THING I DID DIFFERENT I ADDED BABY PORTABELLA MUSHROOMS, TO ALL OF THE OTHER INGREDIENTS,AND USED 5 SLICES CUT UP MICROWAVE BACON, SO I ADDED JUST A TINY BIT OF OLIVE OIL, IT WAS THICK, IT WAS SO GOOD, THANK YOU SO MUCH , I WILL MAKE THIS ONE AGAIN,IT WAS EASY PEASY TO MAKE, THAT IS A GOOD THING
SUSAN
Hi Susan, I’m so glad you liked it, and made it your own! Thank you for the nice review!
Hi Sandy! I am interested in making this recipe but I only have dried tortellini. The cook time on that says 16-18 minutes. How long do you think I should put it on manual?
Hi Sruti, for dry pasta my rule of thumb is half the time the package directions call for. I would try the shortest time first, so 8 minutes. If you decide to add chicken breasts, leave them in large pieces so they don’t overcook. Maybe just cut them in half. Let me know how it works please, as I’m sure others will want to know!
I made this vegetarian by adding mushrooms and the cook time of 8 minutes worked out great. Thanks for your help!
That’s great, Sruti! Thank you for letting me know!
I made those yesterday. Delicious!!!!! So so creamy. I forgot to put chicken pieces but it turned out yummy anyway)) Awesome recipe. Will do it again for sure
That’s great, Oksana! I’m so glad you liked it! Thank you for your review!