Tortellini Alfredo in the Pressure Cooker

Serves 5 in about 39 minutes. The pressure cooker brings bacon and parmesan cheese together.

Ingredients

• 3 slices bacon, chopped
• ½ small sweet onion (or 1 lrg shallot), diced
• 4 cloves garlic, pressed or minced (or 1-2 tsp garlic powder)
• 1 ½ cups chicken broth, low sodium
• ¾ cup heavy cream (or half and half)
• ¼ tsp coarse salt (more to taste)
• ½ tsp pepper
• 20 oz tortellini, pesto or cheese is good (refrigerated)
• 2 chicken breasts (boneless/skinless) cut in thirds
• 4 oz cream cheese, cut in small pieces
• 3 cups fresh baby spinach
• 1 cup parmesan cheese, grated

Method

1. Turn on the pot's sauté setting. Tip in the bacon and cook until about halfway done, while stirring now and then.
2. Stir in the onion and cook a few minutes, until translucent.
3. Tip in the garlic and stir.
4. Mix in the broth, scraping the bottom of the pot to get up all of the browned bits (deglaze).
5. Mix in the heavy cream, salt, pepper, and the tortellini.
6. Set the chicken on top of the pasta.
7. Set the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
8. 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).
9. 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).
10. When the pin in the lid drops down, open the lid. Lift out the chicken and gently shred or cube it, then add it back in.
11. Stir in the cream cheese and stir gently and allow the cheese to melt.
12. Tip in the spinach and gently stir. Leave it to it start to wilt, then gently stir in the parmesan.
13. Serve.

More instant pot ideas are in the instant pot collection.