Ingredients: |
Ingredients: 3 slices Bacon, chopped
1/2 small Sweet Onion (or 1 lrg shallot), diced
4 cloves Garlic, pressed or minced (or 1-2 tsp garlic powder)
1 1/2 cups Chicken Broth, low sodium
3/4 cup Heavy Cream (or half and half)
1/4 tsp Coarse Salt (more to taste)
1/2 tsp Pepper
20 oz Tortellini, pesto or cheese is good (refrigerated)
2 Chicken Breasts (boneless/skinless) cut in thirds
To Finish
4 oz Cream Cheese, cut in small pieces
3 cups Fresh Baby Spinach
1 cup Parmesan Cheese, grated
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Directions: |
Directions: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.
Serve.
Recipe Notes
It will have a fair amount of sauce, and will thicken as it cools. |
This recipe for TORTELLINI ALFREDO is from