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!

Course Main Dish

Cuisine American, Italian

Keyword Instant Pot Tortellini

Prep Time 5

Cook Time 2

Pressure Build Time 8

Total Time 15

Servings servings

Calories 416kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup vegetable stock
1 cup canned crushed fire roasted tomatoes
1 TBSP tomato paste
3 cloves garlic (peeled + minced)
½ tsp dried oregano
1/2-1 tsp salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
9 oz uncooked refrigerated tortellini any variety; I used cheese filled
1/4-1/3 cup heavy cream
⅓ 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!

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!

Nutrition