Instant Pot Salmon Tortellini Soup

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5 from 2 reviews

This Instant Pot Salmon Tortellini Soup is a quick, healthy dinner recipe that uses staple items from your freezer to make a heart-healthy meal.


  • 2/3 cup diced onion
  • 2 cloves garlic, minced
  • 12 strips bacon, diced
  • 1216 ounces frozen boneless salmon
  • 1 (10 oz) package frozen mixed vegetables
  • 10 ounces frozen tortellini
  • 1 quart chicken or vegetable broth
  • 1 tsp paprika
  • 1 tsp Old Bay seasoning (optional)
  • 23 handfuls fresh baby spinach


Set the Instant Pot to saute and add chopped bacon, onions and garlic to the pot. Saute for 3 minutes, stirring constantly. 

Switch Instant Pot off. Add frozen salmon (cut into 3-4 pieces if not already portioned), frozen vegetables, frozen tortellini, broth and seasonings to the pot and stir. 

Cover and use the manual (or pressure cook) button to set timer for 6 minutes. 

Use quick release once finished, flake salmon into chunks with a fork and stir in fresh baby spinach.


You can use salmon with the skin on, just pull the pieces of salmon out after cooking, remove the skin, flake into chunks and return to the pot.

You could probably do this with fresh salmon and tortellini but I would cut the cooking time in half and I haven’t tried it myself.