Instant Pot Cheese Tortellini
A quick cheese tortellini recipe made with a variety of veggies infused in delicious pesto and marinara sauce in the instant pot.
Start the Instant Pot in sauté mode and add olive oil. Then add the bell peppers and cook for 2 minutes.
Add the spinach and sundried tomatoes. Cook for another minute.
Add the marinara and pesto sauce.
Add the frozen cheese tortellini. Add water to the level of the tortellini, about 1 cup. You should be able to see some tortellini over the water and mostly under the water level. Mix well.
Change the setting to manual mode for 2 minute. After the instant pot beeps, quick release the pressure manually.
Cheese Tortellini is ready to be served warm.
- There is no need to defrost the cheese tortellini for this recipe.
- To get a variation in taste, choose vegetables of your liking. I have tried adding green peas, broccoli and asparagus.
Calories: 478kcal | Carbohydrates: 59g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 1034mg | Potassium: 566mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2775IU | Vitamin C: 61mg | Calcium: 202mg | Iron: 4.6mg