Set the Instant Pot to **Sauté** on normal heat and warm the olive oil. Add the onion, carrots, and celery and cook for 3–4 minutes until softened. Stir in the garlic, Italian seasoning, salt, and pepper and cook 1 more minute until fragrant. Press **Cancel**.

Place the chicken breasts in the pot and pour in the chicken broth, scraping the bottom well to release any browned bits — this prevents the "Burn" warning. Secure the lid, set the valve to **Sealing**, and select **Pressure Cook (High)** for **7 minutes**.

When the timer finishes, do a **quick release** carefully. Open the lid and transfer the chicken to a cutting board. Shred it with two forks (or dice into bite-size pieces). The chicken will be fully cooked — look for an internal temperature of 165°F / 74°C.

Set the Instant Pot back to **Sauté**. Return the shredded chicken to the pot, add the tortellini, and simmer for **3–4 minutes** (fresh) or **6–8 minutes** (dried), stirring occasionally, until the tortellini float and are just tender. Press **Cancel**.

Let the soup rest 2–3 minutes so it's no longer boiling, then slowly stir in the room-temperature heavy cream and the grated parmesan. The key: **cream goes in after pressure cooking, never before** — that's what keeps this creamy chicken tortellini soup silky instead of curdled or grainy.

Fold in the fresh spinach — it wilts in about a minute. Taste and adjust salt and pepper, add the red pepper flakes if you like a little warmth, and ladle into bowls. Top with extra parmesan and fresh parsley or basil.