Dump tortellini into Instant Pot and fill with water until just covered.
Secure the lid and close the vent. Set to manual and cook for 3 minutes on low pressure. When the timer goes off, quick release.
Drain the excess water from the pasta and set aside in a small bowl.
Set Instant Pot to saute and heat 1 T olive oil for 1 minute. Add asparagus to pot and stir to coat. Cook for about 4-5 minutes, or until tender. Set aside in a small bowl.
Add remaining 1 T olive oil to Instant Pot. Stir in garlic and cook for 1 minute.
Stir in broth, heavy cream, pesto and Italian seasoning. Cook until thickened, whisking regularly.
Stir in tomatoes, asparagus, and chicken and cook until heated through.
Add Parmesan cheese and stir until melted.
Gently fold in tortellini until well combined.
Optional: Garnish with additional Parmesan cheese and fresh basil. Serve & enjoy!