Press the Sauté button on the Instant Pot, and add the olive oil, and diced onion. Sauté the onion until it’s caramelized, or golden brown.
Turn off the Sauté setting. Add the Chicken broth, tomato paste, Stewed tomatoes, Chicken Parm Tortellini, and Rotini, and stir well to blend all ingredients.
Add garlic, Italian seasoning, sweet basil, ground Oregano, brown sugar and Italian flat leaf parsley. Stir all together until well blended.
Place the lid on the Instant Pot until it beeps and locks. MAKE SURE the pressure valve is set to ‘SEALING’. Press the Manual setting and set the time to 2 minutes, and when the Instant Pot is done cooking, beeps and goes to ‘OFF’, do a quick release, and release the pressure.
When all the pressure has been released, and the float valve is down, remove the lid, and stir the soup.
Serve chicken tortellini soup in large soup bowls and top with shredded Parmesan cheese. Enjoy!
Notes
Stir The Pasta: Be sure to give the pasta a good stir before pressure cooking to prevent it sticking to the bottom of the pot.Quick Release Pressure: After your soup is done cooking, use the quick-release function on your Instant Pot. This stops the cooking process and prevents the tortellini from overcooking.