Step 1

Heat oil in a pot, and add diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.

Step 2

Add diced tomatoes, vegetable stock, and all the seasonings to the pot. Cover with the lid and simmer for 10 minutes.

Step 3

Remove the lid, and add the fresh tortellini and cook for 3 minutes.

Step 4

Stir in the cream, and add the baby spinach leaves. Cover with the lid to let the spinach wilt. Once the spinach is wilted, Serve warm with a sprinkle of parmesan cheese if desired.

Step 5

Select the SAUTE setting on the pressure cooker, and add the oil.

Step 6

When the oil is hot, add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.

Step 7

Add diced tomatoes, vegetable stock, and all the seasonings to the pot.

Step 8

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.

Step 9

The Instant Pot will take around 10 minutes to come to pressure and start cooking.

Step 10

When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.

Step 11

Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.

Step 12

Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve warm with a sprinkle of parmesan cheese if desired.