Instant Pot Tortellini Soup is a easy to make soup that cooks perfectly in your instant pot. This soup is flavorful, hearty and made with simple ingredients.
Brown the ground sausage in the instant pot on the sauté setting. Drain off any excess grease and allow the sausage to cool slightly. Scrap the bottom of the instant pot insert to make sure that nothing is stuck to the bottom of the insert.
Add the onion, carrots, celery, garlic, salt, pepper, crushed tomatoes and chicken broth to the instant pot. Stir to combine all the ingredients.
Seal and cook on high pressure for 20 minutes with a quick release.
Whisk together the heavy whipping cream and cornstarch together in a small bowl. Then stir this mixture, tortellini and chopped spinach into the instant pot. Seal and cook on high pressure for 3 minutes. Do a quick release to release the pressure from the instant pot after the cook time.
Stir, serve warm and enjoy!
Notes
Make sure to release the pressure immediately after cooking the tortellini so that it doesn’t get over cooked in the instant pot. Refrigerate the leftovers in an airtight container for up to 3-4 days.