Tortellini Instant Pot
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4 from 7 votes

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: easy, instant pot, pressure cooker
Diet: Nut-free, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 3
Calories: 478kcal
Author: Meeta Arora

Ingredients

Instructions

  • 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.

Notes

  • 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.  

Nutrition

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