Servings 6
Ingredients
- 1 tablespoon olive oil
- 2 large carrots peeled and chopped
- 2 medium celery stalks chopped
- 1 small yellow onion diced
- 3 large garlic cloves minced
- 4 cups frozen cheese tortellini*
- 3 cups (710ml) broth chicken or vegetable
- 1 cup (236ml) water
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (30 grams) fresh baby spinach
- 1 cup (236ml) heavy cream
Instructions
- Turn on the Sautee function of your Instant Pot. Once it's hot, add the olive oil.
- Once the oil is hot, add in the carrots, celery, and onions and cook for 5-7 minutes o until softened a bit.
- Add the garlic and cook for an additional minute.
- Add the tortellini, broth, water, salt, and pepper.
- Set it to High Pressure for 4 minutes. Check that the valve is in the sealing position.
- Caefully do a manual release (switch the valve to the venting position).
- Stir in the spinach and cream. The spinach will wilt almost immediately.
- Ladle into bowls and garnich with Parmesan, if desired.
- Refrigerate in an airtight container for up to 4 days.
Notes
- Make sure to use gluten-free tortellini if you're gluten-free.