Tuscan Chicken Tortellini Pressure Cooker Recipe
Quick and creamy Tuscan Chicken Tortellini made in a pressure cooker, packed with sun-dried tomatoes, fresh herbs, melted cheese, and comfort food vibes in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts cut into cubes
- 1 teaspoon Italian seasoning divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon garlic minced
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- 2 ounces cream cheese softened
- ¾ cup Parmesan cheese freshly grated
- ½ cup sun-dried tomatoes softened and chopped
- ½ teaspoon red pepper flakes optional
- 9 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
- 2 tablespoons fresh basil chopped for garnish
Instructions
Instructions
- Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook until browned, about 6–8 minutes. Set aside.
- Reduce heat to medium. Melt butter in the same pan. Add garlic and cook for 1 minute.
- Pour in chicken broth to deglaze. Then add heavy cream and cream cheese, stirring until smooth.
- Add remaining Italian seasoning, sun-dried tomatoes, and red pepper flakes. Simmer for 5 minutes to thicken.
- Return chicken to pan and add tortellini. Simmer for 5–7 minutes until tender.
- Stir in spinach until wilted. Garnish with basil and Parmesan. Serve hot.
Notes
Serve with crusty bread on the side to soak up extra sauce. Great for leftovers—just add a splash of broth when reheating.