Ingredients

The following ingredients have 8 Servings
  • 1 pound lean ground beef
  • 1 white or yellow onion, diced
  • 1 tsp garlic powder
  • 1 Tbsp Italian seasoning
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 3 carrots, sliced into ½ inch slices
  • 2 celery ribs, sliced into ¼ inch slices
  • 4 cups beef broth
  • 10 ounces frozen cheese tortellini (or fresh)
  • 2 cups half and half, warmed
  • ¼ cup cornstarch 
  • 3 cups coarsely chopped spinach or kale
  • Salt and pepper to taste

Instruction

  • Turn your Instant Pot to the saute setting. When the display says HOT add in the beef and onion. Brown the beef for about 5 minutes. If there is excess grease spoon it off or drain it with a colander. Add in the spices (garlic powder, Italian seasoning, salt and pepper) and stir them into the beef. Add in the carrots, celery and broth. Stir a little.
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 5 minutes (or the manual/pressure cook button). When the time is up let the pot sit for 5 minutes (display will say L0:05) and then move the valve to venting.
  • Remove the lid. Press the cancel button and then press the saute button. Add in your tortellini. Usually if the liquid is boiling it only takes 2 minutes for frozen tortellini to cook (for fresh it will take longer).
  • Stir your cornstarch into your warmed half and half until it is smooth and creamy. Stir the mixture into the Instant Pot. The cornstarch will help thicken the soup in a couple of minutes.
  • Stir in the spinach.
  • Taste test and then add salt and pepper to taste. Ladle into bowls and serve.