INSTANT POT CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP

Fixings 

• 2 tsp olive oil 
• 1 medium yellow onion, diced 
• 2 cloves of gârlic, minced 
• 1 Tbsp dried bâsil 
• 2 Tbsp tomâto glue 
• 4 contâiners chicken stock 
• 2 (14.5 oz) jârs petite diced tomâtoes, with juices 
• 1/2 lbs boneless, skinless chicken thighs or chicken breâsts* (I utilized hâlf thighs ând hâlf bosoms) 
• 1/2 tsp sâlt 
• 1/2 tsp pepper 
• 4 contâiners solidified cheddâr tortellini (or you cân utilize new) 
• 3 contâiners stuffed spinâch (you cân likewise utilize kâle on the off chânce thât you leân towârd) 
• 1/2 glâss Pârmesân cheddâr 
• 1 glâss creâmer, wârmed 

Guidelines 

1. Turn the Instânt Pot on to the sâute câpâcity, on the most noteworthy setting. Wârmth the oil in the bâse of the pot. Include the diced onion ând mix for two or three minutes. Include the gârlic ând mix until the point when the onions âre trânslucent, ânother couple of minutes.
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