📝 Instructions
= Recipe
1. Set Instant Pot to Sauté. Heat 3 tbsp olive oil and cook 1 onion (diced) and 2 garlic cloves (minced) until softened. Add 1 tbsp dried basil and 2 tbsp tomato paste and stir 1 minute.
2. Add 4 cups chicken broth, 2 14-oz cans petite diced tomatoes, 1-1.5 lbs boneless skinless chicken thighs, salt, and pepper. Seal lid and pressure cook on High for 15 minutes. Quick release or natural release.
3. Remove chicken and shred or cut into pieces. Return to pot. Add 4 cups frozen cheese tortellini, 3 cups fresh spinach, 0.5 cup grated Parmesan, and 1 cup half and half. Set to Sauté and cook, stirring, until tortellini is warmed through and spinach is wilted, 3-5 minutes. Taste and adjust seasoning before serving.
