Instant Pot Spinach Tortellini Soup
When you're craving soup but don't want to spend hours simmering away on the stovetop, make this Instant Pot Spinach Tortellini Soup. It only takes 4 minutes of cooking time in your pressure cooker!
Servings 6
Ingredients
- 1 tablespoon vegetable oil
- 2 medium celery stalks chopped
- 2 large carrots peeled and chopped
- 1 small yellow onion diced
- 3 garlic cloves minced
- 4 cups frozen Tortellini cheese, chicken, sausage or veggie
- 3 cups broth chicken or vegetable
- 1 cup water
- ¼ teaspoon Kosher salt
- ¼ teaspoon cracked pepper
- 1 cup fresh baby spinach
- 1 cup heavy cream
Instructions
- Turn the Instant Pot to the saute setting and heat the oil for 1-2 minutes.
- Add in the celery, carrots, and onions and cook for 5-7 minutes.
- Add the garlic and cook for an additional minute.
- Add the tortellini, broth, water, salt, and pepper.
- Cover, set the valve to sealing and cook on manual high pressure for 4 minutes.
- When the cooking time has finished, do a quick release of the pressure by switching the valve to the venting position.
- Add the spinach and the cream and stir-- the spinach should wilt almost immediately.
- Serve, garnished with grated parmesan cheese, if desired.
- Store in an airtight container in the fridge for up to 4 days.