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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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Tonight I made the Instant Pot Tortellini Alfredo. Came out delicious….and I’ll be making more of this in the future! I made exactly to your recipe. The two others in my family love it.
Thanks, Bob! I appreciate your review!
I would like to make this for dinner, but it’s just my husband and I. If I cut everything in half, will the cook time still remain the same?
Hi Morgan, yes, the cook time will be the same.
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!
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!
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!
This was really good! So rich and yummy! We loved it!
Thanks Adain! I’m glad you liked it.
Is the chicken supposed to be cooked before going in???
No, you want in uncooked. If you have cooked, add it after pressure cooking to avoid overcooking it.
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.
Half and half works. The heavy cream had too many calories in it for my liking. Substituted half and half and turned out amazing! Recipe is very good!
Oh that’s great, Nichole! Thank you so much for your feedback! It’s good to know we can cut some calories!
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!
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!
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.