INSTANT POT SLOW COOK CHICKEN TORTELLINI SOUP ENJOY DAN:

INSTANT POT SLOW COOK CHICKEN TORTELLINI SOUP by CHEF DAN:

Serves 8-10

INGREDIENTS:

1-onion, diced

2-cups baby carrots

4 garlic cloves

1-teaspoons EACH celery salt & black pepper

2-pound boneless, skinless chicken breasts

2-cups chicken broth

1/2-cup flour

1-(19 Oz) can Mae Ploy coconut milk

1-(19 Oz) package frozen cheese tortellini

1-1/2-cups shredded Parmesan cheese

1-teaspoon EACH red pepper flakes, dried thyme & 2 rosemary springs

1-tablespoon olive oil

4-ounces baby kale or baby spinach

DIRECTIONS:

1.   In a bowl add red pepper flakes & next 3 ingredients.

2.   Spread pepper ingredients all over the chicken breast.

3.   Add onion & next 5 ingredients in the bottom of Instant pot.

4.   Add chicken on top of onion mixture.

5.   Pour in chicken broth.

6.   Place on lid and close pressure value.

7.   Hit slow cook button and adjust time to 6 hours.

8.   When temperature reads 165 F it is done.

9.   Take chicken out of the Instant pot & shred with 2 forks.

10  In a bowl stir to together flour & 1 cups coconut milk.

11  Slowly pour in flour mixture & remaining coconut milk.

12  Add cheese tortellini, kale, shredded chicken & Parmesan cheese.

13  Hit Saute button & sauté for 10 minutes, with lid open.

14  Stirring occasionally.

15  Remove rosemary spring & serve over rice.

ENJOY DAN:                                                    LOOK GOOD FELL BETTER!!!