Creamy bechamel sauce, cheese tortellini, chicken & broccoli come together for a flavourful Instant Pot Recipe. Made all in one pot for an easy weeknight meal.
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Instant Pot Cheese Tortellini With Chicken, Bechamel Sauce, and Broccoli
I have to admit usually when I create an Instant Pot recipe it’s converting a family recipe to a crockpot recipe or something I know can be improved by being made in the Instant Pot. This recipe however came to be in a funny way. My daughter was having a play date with a friend and she was invited to stay for dinner. Unfortunately, the dinner prep ran long and when I arrived to get her they hadn’t eaten yet. They graciously picked her up a doggy bag that consisted of grilled chicken, cheese tortellini with bechamel sauce, and steamed broccoli. It looked delicious and as soon as we got home she devoured it.
A few weeks later when I was menu planning I remembered we had some fresh broccoli we needed to use and that doggy bag meal came to mind. Of course, I was going to try and make it all in the Instant Pot. I already had everything I needed between the pantry and freezer so that’s always a win when I am making my shopping list for that week’s meal plan.
Ingredients:
- Extra Virgin Olive Oil
- Thin-cut chicken breast (about a pound and a half)
- Sea salt
- Black pepper
- Granulated garlic
- Onion powder
- Italian seasoning
- Low sodium chicken broth
- Frozen cheese tortellini
- fresh or frozen broccoli florets
For Bechamel Sauce
- Butter
- All-purpose flour
- 2% milk
- Sea salt
- Grated parmesan cheese
- Black pepper
How To Make Instant Pot Cheese Tortellini
To start, season the cubed chicken with spices. Heat EVOO in the Instant Pot on sauté until the display reads HOT. Add the chicken to the Instant Pot and saute for 6-7 minutes.
Next, add the chicken broth and deglaze the bottom of the pot. Press cancel to turn off the Instant Pot.
Now, add the frozen cheese tortellini and press the pasta into the broth but DO NOT stir. At this point you can add the fresh broccoli florets on top, however, I chose to add them in after to have a blanched texture and not have them come out mushy.
Lock lid in place and vent to sealing and select pressure cook for 1 minute. This will still take about 10 minutes to come to pressure but be sure to listen for the cook cycle to complete so you can do a quick release of the pressure. While the Instant Pot is doing its thing gather the béchamel sauce ingredients.
To make the Béchamel Sauce
When the cook cycle is complete and the pressure has been safely released remove the lid. Using a slotted spoon remove the chicken and tortellini and set them aside.
Reserve the remaining chicken broth and spices in the pot. Return the pot to the sauté function and add butter to the Instant Pot. When the butter has melted add in the flour slowly while whisking. Then, add in the milk ½ cup at a time continuing to whisk. Lastly, add in the shredded parmesan cheese and whisk until it’s incorporated. Sauté another 2-3 minutes or until the sauce has thickened. Do a taste test and season as needed with salt and pepper.
Place the chicken and tortellini back in the Instant Pot and stir to coat with sauce. If you did not cook the broccoli in the previous step add the broccoli florets in and stir. Place the lid back on the Instant Pot. Be sure the Instant Pot is set to the keep warm setting. Wait about 8-10 minutes for the broccoli to soften or steam the broccoli on the stovetop if you are in a hurry.
Still, confused about how to use your Instant Pot? I want to help you.
Instant Pot Cheese Tortellini With Chicken
Equipment
Ingredients
- 1-2 tablespoons extra virgin olive oil
- 1.5 pounds chicken breast about 3 breast
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 10 oz low sodium chicken broth
- 20 oz cheese tortellini frozen
- 1 fresh broccoli crown chopped into florets
Bechamel Sauce
- 2 Tbs. butter
- 2 Tbs all-purpose flour
- 1 ½ cups 2% milk
- ¼ teaspoon salt
- ¾ cup grated parmesan cheese
- ¼ teaspoon black pepper
Instructions
- Combine sea salt, black pepper, granulated garlic, onion powder, & Italian seasoning.
- Turn instant pot on sauté function add 1 to 2 tablespoonsEVOO
- Cut the thawed chicken breast into bite-sized pieces. Sprinkle the chicken with seasoning mixture and toss to coat.
- When the instant pot display reads HOT, add diced chicken to the instant pot. Cook for 6-7 minutes, stirring frequently.
- Add 10oz of low sodium chicken broth and deglaze the bottomof the pot.
- Turn off the sauté function.
- Add frozen cheese tortellini and press pasta gently into thepot DO NOT STIR.
- Add fresh broccoli florets to the top at this time, if you want fully cooked broccoli. (see notes)
- Lock instant pot lid in place and set pressure cook cyclefor 1 min.
- When the cook cycle is complete and instant pot beeps, do aquick pressure release.
- When it is safe remove the lid and use a slotted spoon toremove the chicken, tortellini, and broccoli to a bowl.
- Reserve the remaining chicken broth and seasonings in the inner pot.
To make the bechamel sauce:
- Turn the sauté function back on with reserved chicken broth and add butter.
- When the butter has melted completely, slowly add in flour whisking nonstop.
- Slowly add milk ½ cup at a time while whisking.
- Return to a simmer, if needed lower instant pot sauté function to LOW
- Add in parmesan cheese and continue to whisk as cheese melts.
- Simmer for 2-3 more minutes or until the sauce has thickened.
- Season to taste with salt, black pepper, and granulate garlic if needed.
- Add cooked chicken, tortellini, and broccoli back to the instant pot and stir to combine.
- If you prefer blanched/crunchy broccoli wait till the end to add fresh broccoli florets and place the lid back on with instant pot on keep warm for 8-10 minutes. This method keeps the broccoli from becoming overcooked and that is how my family prefers it.
Notes
Nutrition
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