InstaPot Tortellini Soup



  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes
  • 3 cups vegetable (or chicken) stock
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon black pepper
  • 10 ounces fresh tortellini
  • 1/2 cup whipping cream
  • 2 cups baby spinach leaves


  1. Select the sauté setting on the Instapot, and add the oil.
  2. When the oil is hot, add the diced onion followed by the carrots. Cook for a few minutes, then add the garlic and cook for a minute while stirring so the garlic doesn’t burn.
  3. Add diced tomatoes, vegetable (or chicken) stock, and all the seasonings to the pot.
  4. Secure the lid and set the vent to sealing. Pressure cook for 4 minutes at high pressure.
  5. The Instant Pot will take around 10 minutes to come to pressure and start cooking.
  6. When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then do a quick release.
  7. Using a blender or an immersion blender, blend until smooth. Add in the fresh tortellini, stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes
  8. Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes.