If you have been looking for the most decadent, rich, delicious pasta recipe, look no further. Instant Pot Tortellini Alfredo. With chicken and spinach, or without (but with is so much better!). This is a pressure cooker Tortellini Alfredo that you will want to make often. Serve this to your guests, and they will love it!
1/2smallSweet Onion(or 1 lrg shallot), diced
4clovesGarlic,pressed or minced (or 1-2 tsp garlic powder)
1 1/2cupsChicken Broth,low sodium
1/4tspCoarse Salt(more to taste)
20ozTortellini,pesto or cheese is good (refrigerated)
4ozCream Cheese,cut in small pieces
2Chicken Breasts (boneless/skinless)cut in thirds
3cupsFresh Baby Spinach
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 (deglaze).
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. Press the Pressure Cook/Manual button (or dial), then the +/- button (or dial) to select 4 minutes (3 minutes for a firmer tortellini).
When the cook cycle ends, do a controlled Quick Release of the pressure (controlled QR is when you release the steam in short bursts so the force of the escaping pressure doesn't bring the sauce out with the steam. Keep doing short bursts until you are sure no sauce will spew out with the steam, then turn the knob fully).
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.