Ingredients

The following ingredients have 3 Servings
  • 1 cup vegetable stock
  • 1 cup canned crushed fire roasted tomatoes
  • 1 TBSP tomato paste
  • 3 cloves garlic ((peeled + minced))
  • 1/2 tsp dried oregano
  • 1/2-1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes
  • 9 oz uncooked refrigerated tortellini (any variety; I used cheese filled)
  • 1/4-1/3 cup heavy cream
  • 1/3 cup freshly grated parmesan cheese
  • fresh topped basil for topping (dried basil works in a pinch)

Instruction

  • In a 6-Quart Instant Pot combine the stock, tomato paste, crushed tomatoes,  red pepper flakes, garlic, salt, pepper, and oregano. Mix in tortellini.
  • Secure the lid and place the vent in the sealing position. Set to "MANUAL" or "PRESSURE COOK" mode on "HIGH" pressure. Use the +/- button to adjust the cook time to 2 minutes.
  • When the Instant Pot beeps and the countdown has finished (about 8 minutes to come to pressure and 2 minutes to cook) quick release the pressure by flipping the valve to venting position. Stand back as the steam releases. Once the pin drops and the lid unlocks, remove the lid and mix in the heavy cream and Parmesan cheese.
  • Top with fresh basil and feel free to add some extra parm and/or cracked black pepper. Dive in while it's hot!