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Instant Pot Chicken and Tortellini Soup with Kale

Instant Pot Chicken and Tortellini Soup with Kale

Prep Time 10 minutes
Cook Time 10 minutes
Pressure Cooker Time 10 minutes
Servings 8 servings


  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 3 cans chicken broth
  • 1 can diced tomatoes
  • 2-3 cups kale, chopped
  • 19 oz. frozen cheese tortellini
  • 1 lb. boneless, skinless chicken breast
  • ½ tsp. Italian seasoning
  • Salt and pepper, to taste
  • Parmesan cheese for topping, optional


  • Hit the saute button and add the oil to the Instant Pot. Add in the onion and garlic and cook until the onion is soft and translucent. 
  • Add the broth, tomatoes, and chicken. Set the manual cook time to 10 minutes on high pressure. Let the pressure release naturally for five minutes, then release remaining pressure.
  • Remove the chicken, and hit the saute button. Add in the kale and  tortellini. Cook for 6-7 minutes, until tortellini is cooked.
  • While the tortellini cooks, shred the chicken. 
  • Return the chicken to the pot, along with the seasonings. 
  • Serve topped with Parmesan.