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pressure cooker Tortellini Alfredo in grey bowl on wooden board

Instant Pot Tortellini Alfredo

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!

Course Dinner, pasta
Cuisine Italian
Keyword pressure cooker tortellini
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 5
Calories 563 kcal
Author Sandy Clifton


  • 3 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)
  • 1 1/2 cups Chicken Broth, low sodium
  • 3/4 cup Heavy Cream (or half and half)
  • 1/4 tsp Coarse Salt (more to taste)
  • 1/2 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


  1. Turn on the pot's sauté setting. Add the bacon and cook until about halfway done, stirring occasionally.

  2. Add the onion and cook a few minutes, until translucent.

  3. Add the garlic and stir.

  4. Stir in the broth, scraping the bottom of the pot to get up all of the browned bits (deglaze).

  5. Stir in the heavy cream, salt, pepper, and the tortellini.

  6. Place the chicken on top of the pasta.

  7. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.

  8. 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).

  9. 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).

  10. 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.

  11. Add the cream cheese and stir gently and allow the cheese to melt.

  12. Add the spinach and gently stir. Let it start to wilt, then gently stir in the parmesan.

  13. Serve.

Recipe Notes

It will have a fair amount of sauce, and will thicken as it cools.