To the instant pot steel insert, add tortellini, garlic, marinara and broth, in that order. Close lid with vent in sealing position.
Change the setting to pressure cook mode at high pressure for 2 minute. When the instant pot beeps, quick release the pressure manually. Open the lid.
Add the spinach, and heavy cream. Mix well.
Cheese Tortellini is ready to be served. Top with freshly grated parmesan, basil leaves and red chili flakes (optional)
Tortellini: There is no need to defrost the cheese tortellini for this recipe. Variations: To get a variation in taste, choose vegetables of your liking. I have tried adding green peas, broccoli and asparagus.