Instant Pot Chicken Tortellini
- 3 slices bacon
- 1/4 cup 3 tablespoons butter
- 4 shallots peeled and diced
- 1 tbsp fresh parsley
- 3 lb boneless chicken breasts
- 1 small carrots diced
- 1 (8 oz.) pakage dried cheese tortellini
- 1 tsp tarragon leaves
- 2 cups rooster broth
- 1 lb asparagus
- 2 tbsp all purpose flour
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/2 cup Parmigiano-Reggiano cheese
- salt and pepper to taste
Select “Sauté” function on the Instant Pot pressure cooker.
Add bacon to its cooking pot and sauté until crispy.
Transfer the bacon to a plate and keep it aside.
Add butter, parsley and shallots to the cooker.
Sauté for about 5 minutes then add hen pieces, tortellini, broth, carrots and tarragon.
Mix well and secure the lid.
Cook on “Manual” function for 6 minutes at high pressure.
Release the steam though quick pressure release.
Mix 3 tbsp. with flour in a bowl and add to the cooker.
Whisk in cream, milk and cheese.
Cook on “Sauté” function until it thickens.
Adjust seasoning with salt and pepper.