Step 1

Set the instant pot Sauté mode on NORMAL heat settings. You can change/control the heat by pressing the sauté button more than once. Add butter, when the butter begins to melt add the onion, veggies, garlic & sauté until the onion begins to turn soft. Add salt to quicken the process.

Step 2

Turn off the instant pot and allow the pot to cool down a bit. This step is VERY important, otherwise the flour will stick at the bottom of the pot and shall trigger the BURN! Now, add the flour and stir briskly for just 30 seconds. Doing anything differently in this step will trigger the burn! (Flour is used as a thickener, you can also skip the flour in this step & thicken the soup with cornstarch at the end, read NOTES below for more details).

Step 3

Immediately pour the chicken stock and deglaze the pot very well by scraping the sides & the bottom of the pot with the help of your spatula. This will help loosen any stuck food particles and prevent the BURN error. DO NOT rush this step.

Step 4

Now, add the seasonings and give everything a good stir. Add the frozen tortellini (no thawing needed) and the frozen corn (no need to thaw). Give everything a quick stir and PRESSURE COOK on HIGH for just 1 min. Once, the cooking cycle is over the instant pot will begin to beep, allow 5 mins natural pressure release and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully when the floating pin on top of the lid has dropped.

Step 5

Cancel the pressure cook mode & hit the KEEP WARM button and set it on NORMAL heat. You can adjust the heat setting by pressing the "keep warm" button more than once. Now, add the cream, mix well. Add the cheddar and parmesan cheese one by one and stir well until the cheeses completely melts to form the creamy soup base.

Step 6

Do a taste test and than add the pre-cooked shredded or diced chicken into the instant pot. Give everything a good mix and serve the creamy chicken tortellini soup immediately. Enjoy!