Instant Pot Tortellini is ready in just 15 minutes! Cheesy tortellini are swirled in a flavorful fire-roasted tomato cream sauce and sprinkled with parmesan and basil. Quick and delicious!
Have y’all made pasta in the Instant Pot yet?
I’ll admit I was super skeptical at first, thinking no way could this turn out edible.
Fully expecting a pot-o-mush I experimented, whipping up the most amazing Instant Pot Taco Pasta and falling head-over-noodles in love.
Now that I’m team pasta-in-the-pot, I decided it was time to tackle the Creamy Sun-Dried Tomato Tortellini from my friend Stefanie’s new cookbook, Quick Prep Cooking with your Instant Pot.
(Her book is amazing – simply amazing! Grab a copy right meow!)
I didn’t have sun-dried tomatoes handy, but armed with a cup of crushed fire-roasted tomatoes, I was ready to get my tortellini on!
I used a 9 ounce package of chilled cheese tortellini but anywhere from 9-12 ounces should work great here!
You can go the vegetarian route and stick with cheese tortellini or mix things up by trying spicy sausage tortellini, chicken tortellini, or even spinach and cheese tortellini.
No Instant Pot? No problem! This dish can totally be made on the stove.
Instant Pot Tortellini with Basil and Parmesan
This IP pasta recipe couldn’t be easier! Take everything but the final three ingredients, toss it in the Instant Pot, and set to high pressure for 2 minutes.
TWO MINUTES!!! <—- cue jazz hands and basil confetti.
Once your IP beeps, release the pressure, swirl in the cream and parm and top with a sprinkling of fresh basil.
Helloooooo delicious!
From start to finish, this recipe will take about 15-20 minutes to make, making it perfect for busy weeknights!
Instant Pot Tortellini with Basil and Parmesan
Instant Pot Tortellini is ready in just 15 minutes! Cheesy tortellini are swirled in a flavorful fire-roasted tomato cream sauce and sprinkled with parmesan and basil. Quick and delicious!
Ingredients
- 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
Instructions
-
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!
Recipe Notes
Recipe adapted from Quick Prep Cooking with your Instant Pot by one of my blog besties, Stefanie Bundalo.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
:: pin it for later ::
If you get a chance to try this quick and easy Instant Pot Tortellini, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
hungry for more?
I’m dying to try Stephanie’s Bourbon Pot Roast Nachos in the Instant Pot next! I’ve basically stuffed bookmarks between every other page in her cookbook at this point. Can’t wait!
Crazy for tortellini? Try this Easy Tortellini Soup and prepare to be obsessed I have made this so many times these last few weeks!
Looking for a salad to pair with your pasta? Tomato Quinoa Salad is a healthy and delicious choice.
Nellie Tracy
Delicious, simple recipe! My family loves it and so do I! Thank you!
Jenn
So glad y’all love the recipe! xo
Heaven
I’m wanting to make this tonight but I only have a 12 oz bag of spinach and cheese tortellini and I think it’s dried pasta and I have 2 extra people to feed so how would that work?
Jenn
Hi Heaven! The recipe will need to be reworked for dried pasta but I would have to test it to know how many minutes to add and how much extra liquid is required to cook. Let me know if you get a chance to experiment! xo
Allison
Quick, easy, and flavorful. Love it!
William A Gross
I’m a stay at home dad… i could use some advice, please: I’m going to make this using pine nuts and “saute spinach. I’m new to Instant Pot. My question is: do I add the spinach AFTER the tortellini is cooked, or put the spinach in with the tortellini before?
Jenn
Hi William! So excited you’ll be trying this recipe. Spinach cooks so super fast that my go-to technique is to add the spinach after the dish has cooked. You’ll stir it in, return the lid to the pot for about a minute or so, and *bam* perfectly wilted spinach and a ready to eat meal!
William A Gross
Thanks!
Kassie
If the tortellini is frozen, do you add time?
Thank you!
Jenn
Hi Kassie! You’ll want to add a little extra time (I can’t imagine too much) but I’m not sure how much to advise on until I can test it at home. Let me know if you get a chance to test it frozen before I get a chance to? xoxo
Laura
I just got an instant pot and this was the the first thing u made. I doubled the recipe (kept cook time the same) and added 4 chicken thighs that I seared on outside first. AMAZING! Thank you!
Don Callahan
I am new to cooking and recently retired. I like to have a nice meal ready when my wife gets home from work. My question is once you add cream and cheese at the end, then what? Do you let it sit for a while?
Jenn
Hi Don! That’s so sweet and I’m sure she appreciates it! We plate and enjoy it right away after adding the cream and cheese. It can sit for a little if needed and be reheated as needed as well. Hope y’all enjoy the recipe!
Maureen Foster
Hi there! Did you crush the garlic cloves?
Jenn
Hi Maureen! I crushed and minced the garlic. Adding a note to the recipe card now – thanks! xoxo
Kristin
Hi, Jenn:
What are your thoughts on doubling this recipe in the Instant Pot? A 9oz pkg of pasta is a little skimpy for my family of four, but I’m not sure if adjustments need to be made for pressure cooking? I haven’t had my IP that long.
Jenn
Hi Kristin! Doubling recipes in the IP can be tricky, but I believe this one should be a great candidate for it! You’ll want to keep the cooking times the same, double all ingredients in the recipe, and ensure the ingredients don’t pass the max-fill line on your pot. Other than that you should be good to go!
Kristin
It worked perfectly, and this is a delicious recipe! Will be saving this one to regular rotation. Thanks!
Sue S
I don’t have an instant pot yet………soon! Is it messy to use quick release with pasta?
Jenn
Hey Sue! So I’ve heard it can be messy with really soup-y pasta situations but this recipe hasn’t failed me yet and readers seem to be loving it too – I’d say you’re safe here!
Cassie N.
This was delicious! Stuck with your suggestion of the crushed fire roasted tomatoes… Only thing I would change is add in all the sausage next time! Pasta was cooked just right and the tomato sauce was SPOT ON. Give me all the instant pot recipes!!!
Jenn
Sooooo good right?! Thanks Cassie!
Trending Recipes
Stuffed Spaghetti Squash
Healthy Sides
Cold Weather Favorites
crazy colorful veggie recipes
PeasandCrayons.com participates in select affiliate advertising programs. If you click and/or make a purchase through certain links on the site (or any related social media platforms), PeasandCrayons.com may make a commission from that click and/or purchase. The brands and content featured represent what I personally support; all opinions are my own. Find my complete terms and privacy policy here.
What’s For Dinner?
Find out with our free weekly recipe newsletter!