Instant Pot Tortellini Alfredo

Instant Pot Tortellini Alfredo

Recipe by JanCCourse: DinnerCuisine: Italian
Prep time


Cooking time






  • 3 slices Bacon, chopped

  • 2 Chicken Breasts (boneless/skinless) cut in thirds

  • 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

  • 20 oz Tortellini, pesto or cheese is good (refrigerated)

  • 3/4 cup Heavy Cream

  • 1/4 tsp Coarse Salt (more to taste)

  • 1/2 tsp Pepper

  • 4 oz Cream Cheese, cut in small pieces

  • To Finish
  • 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.
  • 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.
  • When the cook cycle ends, do a controlled Quick Release of the pressure
  • When the pin in the lid drops down, open the lid. 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.
Instant Pot Tortellini Alfredo
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