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    Home » Dinner

    Published: Aug 31, 2020 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Instant Pot Tortellini in Cream Sauce

    Instant Pot Tortellini in cream sauce; a 15 minute recipe for a delicious weeknight meal. All made in one pot and NEVER mushy or undercooked!

    Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

    Making pasta in the instant pot is a game changer! Ever since I started doing so, I rarely use the stove to make my pastas.

    Tortellini is one of my favorites to have for any meal. The tiny bundles of pasta filled with delicious cheese, mushroom, spinach or butternut squash. 

    When they are cooked in a light sauce they taste perfect. The sauce mixes with the mini stuffed pastas and give a super satisfying taste. I sometimes prefer them over ravioli as they are easier to enjoy with a fork! 

    Video Recipe

    What is tortellini?

    A stuffed pasta that is available in grocery stores, tortellini is a mini form of wonton or ravioli. 

    The fillings might vary based on the kind of tortellini. They can be dried or fresh in the store. The dried ones do not need refrigeration while the fresh ones come refrigerated or frozen. 

    A lot of stores carry their fresh pasta and the fillings can be different based on the store. I love the ones with cheese and spinach or the ones with butternut squash around Fall! 

    This recipe uses the dried ones that are shelf stable. I have not tried the fresh or frozen ones here. However, most pastas and noodles follow a simple rule for time needed to cook. Just half the time written on the package to make it in the instant pot.

    Why use the Instant Pot for this recipe?

    Cooking pasta in the instant pot makes it SUPER simple. Just sauté, close the lid and cook. No need to boil the pasta separate, make the sauce etc. 

    The recipes that need a couple of pans can be converted to one-pot with the instant pot. 

    Ready in under 15 minutes; this pasta makes a delicious dinner for busy weeknights. 

    Take the guess work out of cooking. This timed recipe does not rely on checking if that pasta is cooked using taste test. 

    Points to note while using this recipe

    As I mentioned above, this recipe is tested for shelf stable tortellini. If using any other brand pr type, adjust the time to half the time mentioned on the package.

    I have used some onions, peppers, spinach and sun dried tomatoes in the recipe. Adding other vegetables can be done. Just sauté them with the onions and pepper and follow the same recipe.

    The sauce here is light to ensure the flavor of the tortellini is not lost. It is not super saucy but does not feel dry. If you like it with a lot of sauce, add ¼ cup extra cream. That will result is creamy pasta. 

    Adding marinara or pesto sauce is an option here. I have made a light cream sauce but adding these sauces before pressure cooking works. 

    Steps

    Set the instant pot to 'Sauté' mode. Once the display reads Hot, add olive oil. 

    Add in minced garlic, onions and peppers. Sauté for a couple of minutes. 

    Next add Italian Seasoning, Red chili flakes and salt. Mix well. 

    Deglaze using 2.5 cups of water or vegetable stock. 

    Add in sun-dried tomatoes and stir.

    Then add the dried tortellini. 

    Push it down to make sure it is covered with water/ stock. 

    Close the lid and press Cancel. Then set the mode to 'Pressure Cook' and adjust time to 5 minutes. Move the vent to sealing and complete the cooking cycle. 

    As soon as the Instant pot beeps, move the vent to venting and release all the pressure. 

    Open the lid and add in cheese and cream. 

    Mix well, and add spinach. The heat will melt the cheese and wilt the spinach. 

    Mix everything and serve immediately. I like mine with a side of Garlic Bread. 

    Ingredients

    Tortellini 12 oz ( I used Cheese and Spinach)

    Spinach 1 cup, shredded

    Garlic 2-3 cloves

    Onion ½ medium

    Pepper ½ medium

    Sun Dried Tomatoes 2-3 tbsp

    Italian Seasoning 1 tsp

    Chili Flakes ½ tsp

    Water/ Stock 2 ½ cups

    Shredded Mexican Blend Cheese ½ cup

    Whipping Cream ¼ cup

    Salt 1 tsp

    Olive Oil 1 tbsp

    Method

    Set the instant pot to 'Sauté' mode. Once the display reads Hot, add olive oil. Add in minced garlic, onions and peppers. Sauté for a couple of minutes. 

    Next add Italian Seasoning, Red chili flakes and salt. Mix well. 

    Deglaze using 2.5 cups of water or vegetable stock. Add in sun-dried tomatoes and stir.

    Then add the dried tortellini and push it down to make sure it is covered with water/ stock. 

    Close the lid and press Cancel. Then set the mode to 'Pressure Cook' and adjust time to 5 minutes. Move the vent to sealing and complete the cooking cycle. 

    As soon as the Instant pot beeps, move the vent to venting and release all the pressure. 

    Open the lid and add in cheese and cream. Mix well, and add spinach. The heat will melt the cheese and wilt the spinach. 

    Mix everything and serve immediately. I like mine with a side of Garlic Bread. 

    DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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