Step 1

Set the Instant Pot to “Sauté.” Pour the oil into the pot and heat until shimmery. Add the carrots, celery, and onion and cook, stirring, until just softened, 5 to 7 minutes, seasoning lightly with salt and pepper while they cook. Stir in the garlic during the last 30 to 60 seconds of cooking. Press “Cancel.” (Freezing instructions begin here.)

Step 2

Stir in the broth, water, Italian seasoning, poultry seasoning, ½ teaspoon salt, ⅛ teaspoon pepper, and the chicken.

Step 3

Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.)

Step 4

Transfer the chicken to a cutting board and shred with two forks or dice. Set aside.

Step 5

Set the Instant Pot to “Sauté” and bring the liquid in the pot to a boil. Stir in the tortellini and cook until soft and heated through, 3 to 4 minutes (or according to package instructions). Press “Cancel.”

Step 6

Stir the shredded chicken into the soup. If it’s too thick, add more broth or water. Taste and season with salt and pepper. Serve warm in bowls with chopped parsley and shredded Parmesan cheese on top, if desired.