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fast pressure cooker tortellini

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!
Course dinner, Main Course, Soup
Cuisine Italian
Keyword instant pot, pressure cooker, soup, spinach, tortellini, tortellini soup
Prep Time 10 minutes
Cook Time 4 minutes
Pressurize/Depressurize 16 minutes
Total Time 30 minutes
Servings 6


  • 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


  • 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.