Marry Me Chicken Tortellini: Your Next Pressure Cooker Favorite
This pressure cooker favorite features tender chicken, cheesy tortellini, creamy sauce, and sun-dried tomatoes for a comforting one-pot meal done fast.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 lb chicken breast cut into 1-inch chunks, seasoned
- 2 tablespoons all-purpose flour for coating chicken
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil split for cooking
- 1 shallot minced
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ¼ cup sun-dried tomatoes in oil, finely chopped
- ¼ cup tomato paste
- 2 cups chicken broth
- 1 cup heavy cream
- 1 lb cheese tortellini refrigerated
- 3 cups spinach chopped
- ½ cup parmesan cheese freshly grated
- fresh basil for garnish
- cracked black pepper for garnish
- extra red pepper flakes optional garnish
- Italian seasoning for chicken
- smoked paprika for chicken
Instructions
Instructions
- Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Coat with flour.
- Heat 1 tablespoon olive oil and butter in pressure cooker on medium-high, brown chicken in batches, then remove.
- Add remaining olive oil, cook minced shallot 2 minutes, add garlic, cook another minute.
- Pour in broth, scrape browned bits, add sun-dried tomatoes, tomato paste, and parmesan. Simmer 3-5 min.
- Add cheese tortellini, stir and cook per package (3-5 min). Cook until just tender.
- Return chicken to pot with spinach. Simmer 2-3 minutes to blend flavors and wilt greens.
- Garnish with fresh basil, cracked black pepper, and red pepper flakes if desired.
- Serve hot and creamy straight from the pot.
Notes
Store leftovers in an airtight container up to 3 days in fridge or freeze up to 2 months. Reheat with a splash of broth or cream to refresh the sauce.