Instant Pot Tortellini Alfredo
Ingredients
The base
-
3
slices
Bacon, chopped
-
½
small
Sweet Onion (or 1 large shallot), diced
-
4
cloves
Garlic, pressed or minced
-
1 ½
cups
Chicken Broth, low sodium
-
¾
cup
Heavy Cream (or half and half)
-
¼
tsp
Coarse Salt (more to taste)
-
½
tsp
Pepper
-
20
oz
Tortellini, pesto or cheese (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
Instructions
- Sauté the bacon in the Instant Pot until halfway cooked.
- Add onion and cook until translucent.
- Stir in garlic and cook briefly.
- Add chicken broth and scrape the bottom of the pot to deglaze.
- Mix in heavy cream, salt, pepper, and tortellini.
- Place chicken on top of the tortellini.
- Seal the pot and set to pressure cook for 4 minutes.
- Perform a controlled quick release of the pressure.
- Remove chicken, shred or cube it, and return it to the pot.
- Stir in cream cheese until melted.
- Add spinach and stir until wilted, then mix in parmesan.
- Serve the dish.
Nutrition Facts (estimated)
Servings
5
Calories
563
Total fat
30g
Total carbohydrates
45g
Total protein
32g
Sodium
800mg
Cholesterol
100mg
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