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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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Very yummy turned out great !!
I did 3 min with a slow gradual release timer was at 7 min when I opened it
How long of a cook time for frozen chicken breast and this same recipe?
Since you won’t be able to slice it up, It may not cook in the 4 minute cook time. If you can run the chicken under cold water and thaw it enough to cut it crossways into 3 pieces, it should cook in the 4 minutes. The tortellini can’t cook longer than that as they will get too soft.
I made this dish last night and it was very good. I wish the sauce was a little bit thicker, but overall a good dish.
Delicious recipe. This is my second time fixing it and it always comes out perfect, I even doubled it this time for extra. Everyone loves it.
That’s great, Trudy! I’m happy you liked it. Thank you for your review!
Tried this tonight for dinner and my husband really liked it ! The recipe was easy to follow and it was not too soupy or too dry it was just right ! He did say the bacon flavor did “overwhelm” the dish a little so if your not the biggest fan of bacon this might not be the recipe for you! But all in all he enjoyed it and everything was cooked perfectly!!
That’s good to know. Though he may be the first man in the world to say there is too much bacon, lol! Thank you for your review!
I’m not sure what I did wrong, but mine was borderline dry when I opened the pot. No worries– I just added a combo of milk and cream until I got it to the right consistency. But had I not added more liquid, by the time the cream cheese melted–and certainly before adding the parmesan–i would have hardly been able to turn the spoon for it’s thickness! I’m scratching my head trying to figure out how other folks had a “soupy” problem.
But most importantly, it was delicious!!! I used a package of diced pancetta for the bacon (it’s what I had on hand), and I added some salt and pepper on top of the chicken before closing the lid to cook. Those were my only changes, aside from the necessary milk addition, to the recipe. I will certainly make again. I may add mushrooms or sundried tomatoes to a future batch. Rich and filling and creamy and delicious–everything one would want from an Alfredo pasta.
Ho Katie, I’m glad you liked it. I think the soupy or not soupy is due to not weighing the pasta. I’m not sure though. I weigh mine and it works every time!
I have some leftover cooked chicken. Thinking of making this again, but using the leftover chicken instead of raw chicken. Should I adjust the time?
Just add it in after cooking and let it heat through. The pasta needs the time to cook so keep it the same.
Totally bummed!! Smelled great, but chicken was still pink, tortellini way over cooked and very soupy. Very disappointed ?
Oh no Jennie! Did you cut the chicken in bite sized pieces (cubed)? How long did you cook it. I give two times, and 3 minutes for a firmer tortellini works well.
Confused…do you leave the chicken breasts cut into thirds, or cut into bite size pieces?
Remove it and shred or cube it. Then add it back in.
This dish reminds me of an expensive dish in a restaurant. So delicious and easy to make. I will be making this again. So rich and creamy. I used half cream and half half and half. Thanks for sharing.
Hi Patty, I’m so glad you liked this recipe! I just made a batch a few days ago! Thank you for your review!
If I double the recipe, same cook time? Also, would I double the chicken breasts.
Hi Rebecca, the cook time will stay the same. Double the chicken only if you like more meat in the dish.