Step 1

Add olive oil to the Instant Pot and set to Sauté. Add the carrots, celery, and onion and cook for 5 minutes. Add the garlic and cook another 30 seconds, until fragrant. Press Cancel to turn off Sauté mode.

Step 2

Add the tortellini, broth, salt, chile flakes, thyme, rosemary, and pepper, and stir well. Add the tomatoes with their juices and stir again.

Step 3

Place the lid on the Instant Pot and make sure the valve is set to Seal. Set to Manual High Pressure and change the timer to 5 minutes.

Step 4

Once the timer goes off, quick release the pressure valve and remove the lid. Stir in the spinach until wilted.

Step 5

Serve with grated parmesan and chopped parsley.