Pressure Cooker Chicken Tortellini Soup 60 Mins Ciara Yostpille Instructions 1. In an electric pressure cooker, whisk together the tomato paste, stock, Note: If you would like a thicker soup, remove the and wine until the paste dissolves. Stir in the tomatoes, vinegar, garlic, chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir oregano, onion powder, red pepper üakes, and salt. (If you are using the chicken back in. unsalted stock, add an additional ½ tsp salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes. 2. Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. 3. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart. 4. Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes üat. Ladle the soup into bowls and top with Parmesan, basil, and black pepper.