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!
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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 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!
- 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
- 4 oz Cream Cheese, cut in small pieces
- 3 cups Fresh Baby Spinach
- 1 cup Parmesan Cheese, grated
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.
It will have a fair amount of sauce, and will thicken as it cools.
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